Pollack Fillet with Potato Salad

5 from 5 votes
Prep Time 30 mins
Cook Time 30 mins
Rest Time 2 hrs
Total Time 3 hrs
Course Dinner
Cuisine European
Servings 4 people
Calories 132 kcal


The fish

  • 2 piece Free range eggs
  • 5 tablespoon Breadcrumbs
  • 2 tablespoon Butter
  • 4 disc Pollack fillet
  • 2 piece Lemon wedge
  • Salt to taste
  • Black pepper from the mill to taste

The potato salad

  • 5 large Jacket potatoes
  • 250 g Mayonnaise
  • 100 Milliliters Milk low in fat
  • 3 medium-sized Sour cucumber
  • 1 large Diced onion
  • Cucumber water a little
  • Salt to taste
  • Black pepper from the mill to taste
  • 1 bunch Chopped parsley until smooth


  • Salt and pepper the saithe slices a little on both sides. Beat the eggs until frothy, spread the breadcrumbs on a mat. Roll the slices several times, first in egg and then in breadcrumbs. Heat the butter in a pan and briefly brown the fish slices on both sides. Turn off the stove and finish cooking with post-heat.
  • Peel the boiled potatoes and let them cool. Then cut into slices of any size. For the salad dressing, stir the mayonnaise with the milk to a thick sauce. Stir in onions and cucumber, diced. Also some cucumber water for a little acid.
  • Finally mix in the parsley and season everything with a little salt and pepper. Now add the potato slices, mix everything and let the salad stand for a while.
  • Then serve with the fish. We like to squeeze the juice out of a lemon wedge on it. Brings some piquant taste. Good Appetite.


Serving: 100gCalories: 132kcalCarbohydrates: 12.5gProtein: 1.9gFat: 8.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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