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Pollock with banana & Limburger

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Ingredients for 2 servings:

  • 4 fish fillets (pollock approx. 100 g each)
  • ½ lemon(s), juice
  • 1 small banana(s)
  • 200 g cheese, Limburger 40%
  • 1 egg(s)
  • Buckwheat flour as breading mixed with
  • salt and pepper
  • Fat, for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free

Squeeze lemon juice onto the pollock slices. Slice the banana lengthwise, place it on two pollock slices, then add the Limburger, slice it lengthwise, and place the two remaining fish slices on top. Using two toothpicks, insert one on the left and one on the right at an angle and push it through. Beat the egg with a fork in a deep plate. Dip both filled fish slices in the egg, then coat them in the buckwheat flour mixed with salt and pepper. Fry in hot oil on medium heat on both sides (I did this for 5 minutes plus 3 minutes on the other side). Add the beaten egg to the pan just before the end of the cooking time. My own recipe.

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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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