Pollack Fillet with Bacon and Mashed Potatoes and Peas
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s)
- 200 ml vegetable stock
- 1 can peas or 300 g frozen peas
- 100 g whipped cream
- salt and pepper
- nutmeg
- 4 pollack fillet (s)
- 0.5 ½ lemon (s), juice it
- 1 tablespoon clarified butter
- 125 grams bacon
- possibly dill for garnish
- Possibly lemon wedge (s) for garnish
Print Recipe
Pin Recipe Instructions
- Peel, wash and cut the potatoes into cubes. Cook in the stock in a saucepan for 10 minutes. Then add the peas and cream to the potatoes and simmer for another 5 minutes. Then mash and season the puree with salt, pepper and nutmeg.
- Preheat the oven to 120 ° C (top / bottom heat, convection: 100 ° C). Rinse and dry the fish fillets, drizzle with lemon juice, season with salt and pepper. I like to turn it in a little flour.
- Fry in a pan in the hot clarified butter on both sides until golden brown. Take out, place in a baking dish and let simmer in the oven for 8-10 minutes (depending on the thickness of the fillets).
- Meanwhile, cut the bacon into small pieces and leave it in the pan over medium heat until crispy. Arrange the fish and spread the bacon on top.
- Garnish with the puree and possibly dill and lemon wedges. I like to make a very simple cucumber salad with it.
- 440 Kcal per serving.
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