Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 300 g pollack fillet (s)
- 2 tablespoon lemon juice
- 1 small leek stick (s)
- 1 medium carrot (s)
- 1 small onion (s), diced (approx. 50 g)
- 100 g cauliflower
- 1 tablespoon olive oil or sunflower oil
- 150 ml broth
- salt and pepper
- some dill, chopped
- some parsley, chopped
Print Recipe
Pin Recipe Instructions
- Wash the fish, pat dry and cut into cubes. Drizzle with the lemon juice. Clean the carrot and leek and cut into strips and cut the cauliflower into small florets.
- Fry the onion cubes in the oil until translucent, add the other vegetables and stir-fry for 5 minutes. Pour in the broth and season with salt and pepper. Add the fish and let everything simmer over low heat for about 15 minutes.
- Finally sprinkle with finely chopped parsley and dill.
- Boiled potatoes go well with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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