Summary

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

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Instructions

1. Wash the pollack fillet and marinate with a little lemon juice and Worcester sauce.
2. Clean the spring onions and cut into fine rings. Wash the carrots, peel and cut into strips or grate.
3. 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.
4. 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.
5. Pour the vegetables onto a sieve and set aside.
6. 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.
7. Add the well-drained vegetables to the fish, stirring briefly and carefully. Sprinkle with parsley and serve.
8. Serve with baguette.