Pollock fillets on lentil-carrot-potato vegetables

Ingredients for 3 servings:

• 3 large pollock fillets
• e.g. salt and pepper
• 1 tbsp oil, heat-resistant
• 150 g carrot(s)
• 300 g potatoes
• 100 g lentils
• 1 shallot(s)
• 1 tbsp mustard
• 350 ml broth or salt water
• 1 tbsp oil, heat-resistant
• e.g. salt and pepper
• e.g. chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

First, peel and dice the carrots, potatoes, and shallots. Sauté the shallots in oil. Then add the vegetables and lentils and pour in the stock or salted water. Add the mustard and, if desired, a little pepper and chili. Place in the pressure cooker and cook for 5-6 minutes from the time the steaming starts, or simmer for about 20 minutes, until everything is tender. Meanwhile, pat the pollock fillets dry, season with salt and pepper, and fry well. This takes about 6-8 minutes. Once the vegetables are cooked, season with salt, pepper, and chili, and divide between plates. Place the pollock fillets on top and serve. A green salad or lamb’s lettuce also goes well with the dish.