Pollack fillet with garlic cream

Name: Pollack fillet with garlic cream
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 200 g Fish fillet ( to the B.; 7-10 Tbsp saithe or redfish); 3-4 Tsp Lemon juice; 30 g Sweet peas; 7-10 Tbsp salt, pepper, some sugar; 1/2-1 Garlic clove; 2 tablespoons (40 g) Salad cream; 2 tablespoons (40 g) Yoghurt; 1/2 TEASPOON medium hot mustard; 1 TABLESPOON Vinegar; 2-3 TABLESPOONS Oil; several sheets green salad; 50 g cherry tomatoes; 2 TABLESPOONS Flour; 1 Egg; 4 TABLESPOONS Breadcrumbs

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

200 g Fish fillet ( to the B.
7-10 Tbsp saithe or redfish)
3-4 Tsp Lemon juice
30 g Sweet peas
7-10 Tbsp salt, pepper, some sugar
1/2-1 Garlic clove
2 tablespoons (40 g) Salad cream
2 tablespoons (40 g) Yoghurt
1/2 TEASPOON medium hot mustard
1 TABLESPOON Vinegar
2-3 TABLESPOONS Oil
several sheets green salad
50 g cherry tomatoes
2 TABLESPOONS Flour
1 Egg
4 TABLESPOONS Breadcrumbs

Directions

1
Wash the fish, dab dry and cut into about 6 strips. Drizzle 2 tsp. lemon juice over it. Steam the sugar snap peas covered in little boiling salted water for about 3 minutes
2
Peel garlic and chop finely. Mix with salad cream, yoghurt and mustard. Season to taste with the rest of the lemon juice, salt and pepper
3
Mix vinegar, salt, pepper and sugar. Whip 1 tablespoon of oil into the mixture. Clean and wash the salad and pluck smaller. Wash and halve the tomatoes. Mix both with the salad dressing
4
Season flour with salt and pepper. Whisk the egg in a deep dish. Turn fish first in flour, then in egg, last in breadcrumbs. Fry in 1-2 tbsp. hot oil for 2-3 minutes on each side until golden brown. Serve everything. Goes well with white bread