Baked pollock with almond crust

Name: Baked pollock with almond crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 75 g cold butter; 50 g Breadcrumbs; 7-10 Tbsp salt, pepper; 50 g flaked almonds; 750 g Potatoes; 4 Peppers (e.g. yellow and red); 1 Onion; 3 TABLESPOONS Olive oil; 4 Pollock fillets (approx. 125 g each); 2 TABLESPOONS Lemon juice; 5-7 TABLESPOONS Whipped cream; 1⁄2 Federation Chives

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

75 g cold butter
50 g Breadcrumbs
7-10 Tbsp salt, pepper
50 g flaked almonds
750 g Potatoes
4 Peppers (e.g. yellow and red)
1 Onion
3 TABLESPOONS Olive oil
4 Pollock fillets (approx. 125 g each)
2 TABLESPOONS Lemon juice
5-7 TABLESPOONS Whipped cream
1⁄2 Federation Chives

Directions

1
For the crust, knead butter and breadcrumbs into crumbles. Season with salt and pepper. Knead in the almonds. Put the crumbles in a cool place.
2
Wash the potatoes, peel if necessary and cook for about 20 minutes. Clean, wash and roughly chop the peppers. Peel and chop onion and fry in 1 tbsp. hot oil. Steam the bell peppers briefly. Add 5 tablespoons of water, bring to the boil, cover and simmer for about 10 minutes.
3
Wash the fish, dab dry and cut in half lengthwise. Season with lemon juice, salt and pepper. Add cream to the peppers and puree. Season to taste and pour into a large flat casserole dish. Put the fish in it and sprinkle with crumbles.
4
Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 20 minutes.
5
Drain the potatoes. Fry in 2 tablespoons of hot oil all around for about 5 minutes. Season. Wash chives, shake dry and cut into fine rolls. Arrange everything and sprinkle with chives.