John Myers
Ingredients for 1 servings:
- 250 g fish (pollack loin)
- 30 g crayfish (crayfish), cooked + peeled
- 500 g asparagus, white
- 2 tbsp butter
- 2 tbsp breadcrumbs
- salt and pepper
- 1 pinch(s) of sugar
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Pollack, also mistakenly sold as silver salmon in some markets, is closely related to coalfish. It lives in the northeast Atlantic from Norway to the northern Bay of Biscay and in the North Sea. Unlike pollock, it has white flesh, which is excellent for frying, less so for poaching and stewing. Unfortunately, it is not often available as a fresh fish here. A loin is the back fillet of a fish and is boneless. Press the skin-side down into 2 tablespoons of breadcrumbs and fry in 1 tablespoon of melted butter in a pan for about 4 minutes. Turn the fillet over a flat surface and cook for another 5 minutes. Now season with salt and pepper. Peel the asparagus, cook in boiling water for 5 minutes, and drain. Melt 1 tablespoon of butter in a pan and toss the asparagus spears over low heat for 5 minutes, seasoning with salt and a pinch of sugar. The asparagus shouldn’t be too soft, but should still have a bite. Add the crayfish tails to the fish pan, heat gently in the butter, turn a few times, and spread over the dish. Combined with the asparagus, this fish dish is a food combining dish and a good weight-loss tool.
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