Summary

Ingredients

• 750 g fish fillet (s) (saithe)
• 4 tablespoon lemon juice
• salt
• 2 tablespoon flour
• 1 egg (s)
• 6 tablespoon breadcrumbs
• 4 tablespoon cheese (Emmentaler), grated
• 1 tablespoon parmesan, grated
• pepper
• 4 tablespoon oil
• 60 g bacon, mixed
• 2 onions)
• 2 bell pepper (s), green
• 1 small Can / s tomato paste
• 125 ml broth
• 1 small Glass onion (s) (silver)

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Instructions

1. Cut the pollack fillet into 3 cm cubes, acidify with lemon juice, season with salt and turn in flour. Whisk the egg and some cold water together and turn the pieces of fish in it. Mix the breadcrumbs, cheese and pepper and coat the fish cubes with them. Fry on all sides in hot oil and keep warm.
2. Cut the bacon into strips, peel the onions and cut into rings. Core the peppers and cut into strips. Sauté everything together in the hot frying fat until the onion rings and paprika strips are translucent. Now add tomato paste and broth and let everything boil through briefly. Heat the silver onions in the sauce. Season everything with salt and pepper and mix with the hot cheese cubes.
3. Serve with bread dumplings.