Pollack fillet with zucchini and carrots

Ingredients for 2 servings:

• 400 g fish fillet(s) (pollack fillet)
• 2 carrots
• 2 zucchinis
• Oil (rapeseed oil with butter flavor)
• salt and pepper
• Salt (Fleur de Sel)
• Breadcrumbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Trim the carrot tops down to about 3 cm. Peel the carrots with a vegetable peeler and halve the thicker ones lengthwise. Blanch the vegetables in boiling water for 2-3 minutes, drain, rinse in ice-cold water, drain well, and dry with kitchen paper. Heat a little rapeseed oil in a pan or pot, toss the carrots in it, and season with a little pepper and salt. Grate the zucchini and cook in the rapeseed oil in a pan or pot over low heat for about 10 minutes, tossing occasionally and season with pepper and salt. Check the fish fillet for any remaining bones. I do this by cutting the meat lengthwise about 2 mm above and below the center line; this makes it easy to remove the strip with the thick bones. Cut the fillet into portions. Heat 2 tablespoons of oil in a pan, press the fillets skin-side down into some breadcrumbs, and immediately sear that side vigorously. After about a minute, reduce the heat to half and turn the fish after a total of 4-5 minutes. This depends a bit on the thickness of the fillets. You can easily tell how well the fish is cooking by looking at the sides, when the translucent flesh slowly turns white. After turning, turn off the heat and let the fish cook. Season with salt, or better yet, a little fleur de sel. Arrange the fish next to or on top of the julienne and arrange the carrots decoratively on top.