Pollack with Herb Crumbs
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 12 mins |
| Total Time | 37 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the fish:
- 50 g breadcrumbs
- 2 pollack fillet (s), 180 g each
- 2 teaspoons Provence herbs, dried
- 40 g butter
- 1 pinch (s) salt
- 1 teaspoon mustard, medium hot
For the salad:
- 1 cucumber (s)
- 150 g whole milk yourt
- 3 tablespoon white wine vinegar
- 1 pinch (s) sugar
- salt and pepper
For the set:
- 0.5 ½ box garden cress
Print Recipe
Pin Recipe Instructions
- First mix the breadcrumbs with the dried herbs and a pinch of salt, add the mustard and butter and knead in thoroughly.
- Place the two pollack fillets on a baking sheet lined with baking paper. Now spread the crumb mixture on top and bake in the hot oven at 200 degrees top / bottom heat on the middle rack for approx. 12 minutes (convection is not recommended).
- In the meantime, peel the cucumber and slice it into thin slices. Mix the yogurt with white wine vinegar, salt, pepper and a pinch of sugar into a dressing and mix with the cucumber.
- Arrange the fish on the cucumber salad and serve sprinkled with the garden cress.
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