Fillet of pollack in pea and tomato sauce
easy
45 mins
45 mins
Ingredients
- 4 Onions (approx. 320 g)
- 1 Garlic clove
- 2 tablespoons (10 g each) Olive oil
- 1-2 TEASPOONS Rose peppers
- 1 can(s) (850 ml) Tomatoes
- 1 Bay leaf
- 500 g waxy potatoes
- 7-10 Tbsp Salt
- 4 (200 g each) Saithe fillet
- 3 tablespoons (10 g each) Lemon juice
- 7-10 Tbsp Pepper
- 200 ml dry white wine
- 8 Lemon slices
- 7-10 Tbsp Sea salt
- 5 black peppercorns
- 3 Stem(s) Dill
- 150 g frozen peas
- 1 pinch Sugar
- 7-10 Tbsp Dill and lemon
Directions
- 1
Onions peel and roughly chop. Peel and finely dice the garlic. Heat oil in a pan. Add onions and garlic, sprinkle with paprika and sauté for about 5 minutes. Deglaze with tomatoes, add bay leaf and braise covered over medium heat for about 25 minutes.
- 2
In the meantime peel, wash and slice the potatoes. Cook in boiling salted water for about 12 minutes. Wash fish, dab dry, possibly bone and sprinkle with lemon juice. Season with salt and pepper. Boil up white wine, about 250 ml water, lemon slices (except for a few for garnishing), sea salt, peppercorns and dill in a wide pot. Remove from heat, add fish and cook over low heat for about 10 minutes. After about 15 minutes add peas to the tomato sauce and cook. Season the sauce with salt, pepper and sugar. Arrange tomato sauce, fish and potatoes on plates.
- 3
Boil up white wine, about 250 ml water, lemon slices (except for a few for garnishing), sea salt, peppercorns and dill in a wide pot. Remove from heat, add fish and cook over low heat for about 10 minutes. After about 15 minutes add peas to the tomato sauce and cook. Season the sauce with salt, pepper and sugar. Arrange tomato sauce, fish and potatoes on plates. Garnish with dill, lemon zests and slices
Nutrition Facts
370 kcal
29 g
8 g
44 g
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