in Recipes

Pollock with leek topping and potato muffins

updated

Spread the love

Ingredients for 4 servings:

  • 8 pollock fillets, frozen
  • 4 stalk(s) leeks, cut into rings
  • 2 cups of cream
  • 100 g bacon
  • 500 g potatoes, coarsely grated
  • 1 onion(s), diced
  • ½ pack of baking powder
  • 3 tbsp flour
  • 2 eggs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

First, place the washed fish in a dish and season with salt and pepper. Meanwhile, briefly fry the sliced ​​leek with the bacon. Add 2 cups of cream and season to taste. Season to taste, and pour the leek cream over the pollock. Now, combine the coarsely grated potatoes, onion, two eggs, baking powder, and flour into a batter and pour it into a muffin tin lined with paper baking cups. Bake the fish and potato muffins in a preheated oven at 160°C (fan oven) for about 30 minutes.

Facebook Comments

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.

Potato and carrot casserole

Isar water