Alaska Pollock Fillet with Mashed Celery and Roasted Peppers
Prep Time25 minutesmins
Total Time25 minutesmins
Servings: 2people
Ingredients
Alaska pollack fillet:
320g2 Breaded Alaska pollock fillets frozen
4tbspSunflower oil
4big pinchesCoarse sea salt from the mill
Celery mash:
360g1 piece of celery approx. 460 g / cleaned
200mlDelicious broth (1 teaspoon instant broth)
1tbsp8-herbs frozen
1tbspCooking cream
3big pinchesCoarse sea salt from the mill
3big pinchesColorful pepper from the mill
Roasted Peppers:
310g1 glass of roasted paprika, mildly sweet & sour / net weight 530 g / drained weight
Serve:
2DiscsLemon
2pieceRadish
Instructions
Alaska pollack fillet:
Place frozen Alaskan pollack fillet in a pan with sunflower oil (4 tbsp) and slowly fry on both sides for 8-10 minutes until golden-brown. Finally, season with coarse sea salt from the mill (2 big pinches each).
Celery mash:
Clean / peel the celery, cut first into slices, then into strips and finally into cubes (approx. 1 cm edge length). Boil the celery cubes in delicate broth (200 ml) for approx. 15 minutes, drain through a kitchen sieve and pour into the hot Return the pot. (- Add frozen herbs (1 tbsp), cooking cream (1 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and mash with the potato masher. Do not mash it too finely become.
Roasted Peppers:
Pour roasted peppers into a sieve and drain / drain well. Take out and cut into strips.
Serve:
Place the mashed celery on 2 plates using the serving ring. Add the Alaska pollack fillet and the roasted peppers and garnish with a lemon wedge and a radish each and serve.