Colorful Saithe Pan
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fish fillet (s) (pollack fillet)
- 1 bunch spring onion (s)
- 2 carrot (s)
- 200 g broccoli
- 1 red pepper (s)
- 2 tablespoon olive oil
- 1 tablespoon parsley, chopped
- liter ⅛ vegetable stock
- Worcester sauce
- little flour
- a little lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the pollack fillet and marinate with a little lemon juice and Worcester sauce.
- Clean the spring onions and cut into fine rings. Wash the carrots, peel and cut into strips or grate.
- Cut the broccoli into very small florets and the thinner stems into slices. Remove the seeds and the soft partitions from the pepper and dice. Cut the fish into 1 cm wide strips and season with salt.
- Put the vegetable stock and the chopped vegetables in a sufficiently large saucepan. Season with salt and pepper. Close the pot with a lid, bring everything to a boil and simmer for 3 minutes. If the lid does not sit firmly on the pot and a lot of steam escapes, you need to add a little more vegetable stock.
- Pour the vegetables onto a sieve and set aside.
- Turn the fish strips in the flour. Heat the olive oil vigorously in a large pan and fry the floured saithe strips for 2 minutes.
- Add the well-drained vegetables to the fish, stirring briefly and carefully. Sprinkle with parsley and serve.
- Serve with baguette.
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