Summary

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

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Instructions

1. 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.
2. 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.
3. 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).
4. 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.
5. Garnish with the puree and possibly dill and lemon wedges. I like to make a very simple cucumber salad with it.
6. 440 Kcal per serving.