Pollock with Kritharaki à la Didi

Ingredients for 1 servings:

• 30 g Kritharaki (rice-shaped noodles)
• n. B. Salt and pepper, black, from the mill
• 1 shallot(s)
• 60 g cherry tomatoes
• 80 g gherkins (Spreewald gherkins)
• 100 g pollock fillet(s)
• 2 tbsp sunflower oil
• 1 lemon(s)
• 1 tbsp sour cream
• ½ tsp dill tips

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Add the kritharaki to 1/8 l of boiling salted water. Cover and simmer over low heat for about 20 minutes. In the meantime, peel the shallot and slice it thinly. Finely chop the tomatoes and cucumber. Halve the lemon, slice one half, and squeeze the juice of the other. Wash and dice the fish, and drizzle with lemon juice. Fry in hot oil on both sides for a total of 5-6 minutes. Briefly fry the onions, tomatoes, and cucumber. Season with salt and pepper. Drain the kritharaki and add it. Stir in the cream. Season with salt and pepper. Serve garnished with lemon slices and dill.