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Pollock and potato pan

updated

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Ingredients for 4 servings:

  • 600 g pollack fillet(s), frozen
  • 800 g boiled potatoes
  • 1 Chinese cabbage
  • 200 g baby corn
  • 200 g beans, green
  • 1 tbsp vegetable oil
  • ½ tsp sambal oelek
  • 300 ml vegetable broth, 2 tsp, instant
  • some tarragon
  • 1 tsp peppercorns, red
  • 2 tsp mustard
  • n. B. Salt
  • some lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

WW suitable

Thaw the pollock fillet and cut into large pieces. Season with salt and fry in a pan. Remove and keep warm. Peel the jacket potatoes, cut into large cubes, and briefly fry them with the baby corn and beans in a pan with oil. Cut the cabbage into strips and stir into the vegetables. Season with salt, peppercorns, and tarragon. Combine the vegetable stock, sambal oelek, and mustard and pour in. Add the fish and simmer for about 5 minutes. WW Points: 5

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Written by John Myers

Professional Chef with 29 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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