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Pollock 'Rustico'

updated

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Ingredients for 4 servings:

  • 100 g walnuts
  • 1 onion(s)
  • 3 tbsp balsamic vinegar
  • 1 tbsp mustard
  • salt and pepper
  • 5 tbsp olive oil
  • 3 bunches of arugula, 50 g each
  • 4 portions of fish fillet(s) (pollock) approx. 160 g each
  • 2 tbsp lemon juice
  • 2 tbsp flour

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Roast the nuts in a pan without fat, then let cool and roughly chop. Peel and finely dice the onion, mix with vinegar, mustard, and 2 tablespoons of water, and season with salt and pepper. Stir in 3 tablespoons of oil. Clean and wash the arugula, shake it dry, and arrange on plates. Rinse the pollock fillets with cold water and pat dry. Season with lemon juice, salt, and pepper, and coat in flour. Heat 2 tablespoons of oil in a pan and fry the fish for 2 to 3 minutes on each side. Place the fried fish fillets on the arugula, sprinkle with the toasted walnuts, and drizzle with the dressing. Serve with bread.

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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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