Pollack Fillet from Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 750 g fish fillet (s), (pollack fillet)
- 1 large onion (s)
- 1 clove (s) garlic, fresh
- 1 dash sweet cream
- Splash lemon juice
- Pepper, black, ground or grilled
- Butter, for frying
- 3 tomato (s)
- 1 stalk rosemary (alternatively dried, stripped)
- Salt, (fleur de sel)
- Flour
Print Recipe
Pin Recipe Instructions
- Rinse the large pollack fillet under running water and pat dry. Drizzle with lemon juice, season with salt. Put aside.
- Peel the onion and garlic, chop finely, sauté in a large pan with butter on a high flame and sauté until translucent. Add a sprig of rosemary.
- In the meantime, flour the pollack fillet well on both sides, then add to the pan. Fry uncovered for 3 to 4 minutes on both sides.
- Cut the tomatoes into small pieces, sprinkle with diced garlic if necessary, and place in the pan on both sides of the saithe. Season with dried rosemary if desired.
- When both sides of the fish have browned well, add a dash of cream and let it simmer for another 3 to 4 minutes under the pan lid.
- Pepper to taste.
- Remove the pollack with tomatoes and the rosemary stalks from the pan and arrange on a large plate.
- This dish is suitable for consumption `pure` as well as with (satiating) side dishes such as. B. Rice.
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