Pollock fillet and crab on carrot and zucchini julienne with fried spaetzle

Ingredients for 2 servings:

• 2 portions of fish fillet(s) (pollock back fillets) 200 g each
• 2 breadcrumbs
• 3 garlic cloves, crushed
• 2 sprigs rosemary
• 50 g North Sea crabs, cooked
• 1 carrot(s)
• 1 zucchini
• 200 g Spätzle, cooked the day before
• Rapeseed oil with butter flavor
• 1 tbsp lemon juice
• 1 pinch(s) of sugar
• salt and pepper

Instructions

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

The thick back fillets of a fish, also called loins, sit above the midline and are completely boneless. Clean the carrots and zucchini and slice them into fine julienne strips using a multi-purpose grater. Heat 2 tablespoons of rapeseed oil in a high-sided pan and fry the vegetables on low heat. Turn occasionally, seasoning with lemon juice, sugar, pepper, and salt. In another pan, heat 2 tablespoons of rapeseed oil and season with garlic and rosemary sprigs. Press the fish fillets, skin-side down, into breadcrumbs and fry on this side for about 2 minutes. Turn the fillets over and let them cook on the burner until cooked. Season with pepper and salt. Fry the cooked spaetzle from the day before in 1 tablespoon of oil on medium heat for about 10 minutes and season with pepper and salt. Arrange the vegetables on plates, arrange the fillets on top, and place the spaetzle next to them. Scatter the crab over the top.