Fried pollack fillet with cucumber salad and boiled potatoes
very easy
40 mins
40 mins
Ingredients
- 1 kg new potatoes
- 2 Cucumbers
- 1 red chilli pepper
- 40 g Ginger Tuber
- 4 Stem(s) Dill
- 4 Stem(s) flat leaf parsley
- 4 Stem(s) Coriander
- 4 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 100 g Crab chips
- 4 Pollock fillets (approx. 125 g each)
- 2 Eggs (size M)
- 4-5 Tbsp Flour
- 2 TABLESPOONS Sunflower oil
- 2 TABLESPOONS Butter
- 1 Organic Lime
- 1 Freezer bag
Directions
- 1
Wash potatoes thoroughly and cook in boiling water for 20-25 minutes. Wash cucumbers, dab dry and slice finely with a vegetable slicer. Clean the chillies, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Peel and finely chop the ginger. Wash herbs, shake dry and chop
- 2
Mix vinegar, salt, pepper, dill and 1 pinch of sugar. Add the marinade, chilli and ginger to the cucumbers, mix and leave to stand. Put the crab chips in a freezer bag and crush them coarsely with a dough roll
- 3
Wash the fish and dab dry. Whisk eggs. Turn the fish one after the other in flour, then in egg and finally in crab chips. Heat oil in a pan. Fry the fish for 8-10 minutes while turning it, season with salt
- 4
In the meantime, drain the potatoes, rinse briefly in cold water and peel. Melt butter in a pan, add potatoes and parsley and mix. Season to taste with salt and pepper. Wash lime hot, grate dry and cut into slices. Arrange fish, lime wedges, potatoes and some cucumber salad on 4 plates. Add the rest of the cucumber salad
Nutrition Facts
570 kcal
73 g
15 g
35 g
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