Pollack with Leek Cover and Potato Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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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