Pollack – Nut – Schnitzel with Potato – Leek – Vegetables
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) (saithe) à 150 g
- 3 tablespoon lemon juice
- salt and pepper
- 100 g hazelnuts, chopped
- 50 g breadcrumbs
- 2 egg (s)
- 3 tablespoon flour
- 0.5 ½ bunch parsley
- 2 leeks, small
- 800 g potato (s), waxy
- 100 ml vegetable stock
- 1 tablespoon horseradish, grated
- nutmeg
- 4 tablespoon clarified butter
- 100 ml cream
Print Recipe
Pin Recipe Instructions
- Rinse the fish fillets and pat dry. Drizzle with 2 tablespoons of lemon juice and season with salt and pepper. Mix the hazelnuts with the breadcrumbs. Whisk the eggs. Turn the fish first in flour, then in egg and finally bread with the hazelnut mixture. Refrigerate.
- Roughly chop the parsley leaves, cut the leek into 1 cm wide rings and peel the potatoes and cut into wedges.
- Bring the stock and cream to the boil in a saucepan, lightly salt and pepper. Add the potatoes and cover and simmer over low heat for 15 minutes. Then add the leek and simmer for another 5 minutes. Remove the lid from the pot and let the sauce boil down for 5 minutes. Season to taste with horseradish, nutmeg and lemon juice. Fold in the parsley.
- Heat the clarified butter in a pan and fry the saithe on both sides for 2-3 minutes over a medium heat. Serve with the potato and leek vegetables.
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