Baked pollack fillet with mashed peas, remoulade and wedges (potato wedges)

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 800 g Potatoes
  • 100 g Flour
  • 75 g Cornstarch
  • 1/2 TEASPOON Baking Powder
  • 1-2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Salt
  • 600 g Saithe fillet
  • 1 1/2 kg Frying fat
  • 1 Onion
  • 50 g Butter or margarine
  • 500 g frozen peas
  • 200 ml Vegetable broth
  • 4 Stem(s) Mint
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp Oil

Directions

  1. 1

    Peel and wash the potatoes, cut them into slices and spread them out flat on a baking tray covered with oil. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes.

  2. 2

    Turn once in a while. For the batter, mix flour, starch and baking powder. Mix the flour mixture and 180 ml water until smooth. Season with lemon juice and 1 tsp salt. Wash the fish, dab dry and cut into portion pieces.

  3. 3

    Heat the oil in a pot (or deep fryer) to 180 °C. Pull the fish through the batter and fry in portions in hot frying fat for approx. 5 minutes. In the meantime peel and chop the onion. Heat the fat and sauté the onion cubes until translucent.

  4. 4

    Add peas and stock, bring to the boil and simmer for about 5 minutes. Puree into puree with a blender. Wash the mint, shake dry, pluck leaves from the stalks and chop finely except for something to garnish.

  5. 5

    Season to taste with salt and pepper and season with mint. Mix 1-2 tsp salt and 1 tsp paprika powder and season potatoes. Arrange on plates. Remoulade tastes good with it.

Nutrition Facts

KCAL
580 kcal
CARBS
75 g
FATS
12 g
PROTEINS
40 g

Categories & Tags

Miscellaneous