Spaghetti with pollack fillet

Name: Spaghetti with pollack fillet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Saithe fillet; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 Egg; 4 TABLESPOONS Flour; 75 g Breadcrumbs; 300 g Spaghetti; 250 g Leeks (leek); 2 TABLESPOONS Butter or margarine; 1/4 l Vegetable broth (instant); 1/4 Milk; 100 g Herb processed cheese; 2 TABLESPOONS Oil; 1/2 bunch Dill; 7-10 Tbsp Lemon slices and dill

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Saithe fillet
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 Egg
4 TABLESPOONS Flour
75 g Breadcrumbs
300 g Spaghetti
250 g Leeks (leek)
2 TABLESPOONS Butter or margarine
1/4 l Vegetable broth (instant)
1/4 Milk
100 g Herb processed cheese
2 TABLESPOONS Oil
1/2 bunch Dill
7-10 Tbsp Lemon slices and dill

Directions

1
Wash the fish, dab dry and cut into cubes. Sprinkle with lemon juice. Season with salt and pepper. Beat the egg. Turn fish first in 2 tablespoons of flour, then in the egg and finally in breadcrumbs.
2
Cook pasta according to package instructions in plenty of boiling salted water until al dente. Clean and wash the leek and cut into fine rings. Heat the fat in a saucepan. Sauté the leek in it, dust with 2 tablespoons of flour and sauté. Deglaze with stock and milk, bring to the boil and simmer for about 5 minutes. Add cheese and let it melt. Season with salt and pepper. Heat oil in a pan. Fry the fish cubes for about 5 minutes while turning. Wash the dill, dab dry and cut finely, except for a little bit for garnishing.
3
Season with salt and pepper. Heat oil in a pan. Fry the fish cubes for about 5 minutes while turning. Wash the dill, dab dry and cut finely, except for a little bit for garnishing. Drain noodles and mix with leek vegetables. Arrange fish cubes on plates and sprinkle with dill. Garnish with lemon slices and dill