Pollock fillet with potato salad

Ingredients for 2 servings:

• 600 g potatoes, waxy
• 1 tsp salt
• 1 onion(s)
• 2 tbsp white wine vinegar
• 120 ml vegetable stock
• 2 pinches of herb salt and pepper
• 1 tsp mustard, hot
• 1 pinch(s) of sugar
• 2 tbsp rapeseed oil
• e.g. parsley
• 2 pollack fillets, approx. 400 g
• e.g. salt and pepper
• 60 g flour
• 1 large egg(s) or two small eggs
• 60 g breadcrumbs
• 45 ml rapeseed oil for frying
• ½ lemon(s), juice
• Lemon wedge(s) for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

For the potato salad, wash the potatoes and boil them in salted water for about 25 minutes, drain them, and let them steam off briefly. Then peel the potatoes and slice them into a bowl. Peel and finely dice the onion. Bring the stock to a boil, add the onions, and simmer for about 5 minutes. Add this stock mixture, vinegar, and oil to the potatoes. Season the salad with salt, pepper, mustard, and sugar, and let it simmer. For the pollock fillets, remove any bones. Pat the fillets dry and season with herb salt and pepper. Squeeze half a lemon and drizzle the juice over the fish. Set up a breading station. Put the flour in a bowl. Mix the egg, salt, and pepper together and place in a suitable bowl. Put the breadcrumbs in a bowl. Toss the fish fillets, one after the other, in these bowls. Heat a large frying pan. Add the rapeseed oil and fry the pollock fillets over medium heat for about 5 minutes per side until golden brown. Remove the pollock fillets and drain on kitchen paper. Wash and chop the parsley, and sprinkle over the potato salad. Toss the potato salad and serve with the pollock fillets, garnishing with lemon wedges.