Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 8 pollack fillet (s), frozen
- 4 leeks, cut into rings
- 2 cups cream
- 100 g bacon
- 500 g potato (s), coarsely rated
- 1 onion (s), diced
- 0.5 ½ pack baking powder
- 3 tablespoon flour
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- First put the washed fish in a dish, season with salt and pepper. In the meantime, briefly fry the leek cut into rings with the bacon. Add 2 cups of cream and season to taste. Season if necessary and pour the leek cream over the saithe.
- Now prepare a batter from the roughly grated potatoes, the onion, the two eggs, the baking powder and the flour and fill it into a muffin tin lined with paper liners.
- Cook the fish and potato muffins in the hot oven at 160 ° C for approx. 30 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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