Summary

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

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Instructions

1. First mix the breadcrumbs with the dried herbs and a pinch of salt, add the mustard and butter and knead in thoroughly.
2. 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).
3. 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.
4. Arrange the fish on the cucumber salad and serve sprinkled with the garden cress.