John Myers
Pollack with Citrus Malt Sauce and Spinach
The perfect pollack with citrus malt sauce and spinach recipe with a picture and simple step-by-step instructions.
- 2 piece Pollack fillet fresh from the market or fishmonger
- 400 g Fresh spinach
- 2 Toes Fresh garlic
- 0,5 Lemon untreated
- 2 tbsp Malt wort granulate
- 6 tbsp Olive oil
- 60 g Butter
- 1 tsp Rosemary fresh
- Pepper from the grinder
- Salt
- Wash the pollack fillets, pat dry and season with salt. Squeeze half a lemon and put the juice with the pulp in a small saucepan and heat on medium heat. When the lemon juice begins to steam slightly, stir in the malt granules and continue to heat (do not boil!) Now fry the pollack fillets in a pan (with a lid) for about 5 minutes on both sides in olive oil. Wash the spinach, add 1 teaspoon of salt and cook for 5 minutes. Drain the cooked spinach well and continue patting dry with a kitchen towel. Melt the butter in a small pan and add the finely chopped garlic cloves and fry briefly (do not brown!). Now add the butter with the garlic to the spinach and season with salt. Add the rosemary to the malt and lemon sauce. Now serve the fried pollack fillets with the spinach and the sauce. Decorate with orange slices.
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