in Recipes

Pollock fillet in almonds with Kritharaki à la Didi

updated

Spread the love

Ingredients for 2 servings:

  • 2 pollock fillets
  • 1 tbsp sunflower oil
  • 60 g butter
  • 100 g almond flakes
  • 25 g flour
  • n. B. Sea salt from the mill
  • n. B. Pepper, white from the mill
  • 140 g Kritharaki (rice-shaped noodles)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cook the kritharaki in well-salted water for 10 minutes. Meanwhile, rinse the pollock fillets in cold water and pat dry. Mix salt and pepper in the oil and rub the fillets with it, then coat them in flour. Melt the butter in a pan and fry the fillets over medium heat for 2 to 4 minutes on each side. Remove the fried pollock fillets from the pan and place them on a preheated platter. Toast the almonds in the remaining butter until light brown and sprinkle them over the pollock fillets.

Facebook Comments

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.

Shrimp on avocado and tomato

Breaded honey banana à la Didi