Ingredients for 4 people:
750 g small waxy potatoes
1 gherkin
100 g smoked, streaky bacon
500 g pollack fillet
1 tbsp lemon juice
Salt
2-3 tbsp oil
2 tbsp flour
400 ml fish stock
3 tbsp medium hot mustard
white pepper
bay leaf for garnish
Preparation:
1. Wash potatoes, cook in boiling water for 15-20 minutes. Drain, rinse and peel. Leave to cool.
2. Meanwhile, finely dice the cucumber and bacon. Wash the fish, pat dry and cut into pieces. Sprinkle the fish with lemon juice and season with salt.
3. Heat the oil in a large frying pan and fry the bacon and potatoes in it for approx. 5 minutes, turning until everything is lightly browned. Dredge the fish in flour, add to the potatoes and fry. Turn from time to time.
4. Whisk the stock with the mustard, pour into the pan, add the cucumber and heat briefly until the liquid is almost absorbed. Season with salt and pepper.
5. Garnish with a bay leaf sprig if desired.
Preparation time approx.: 50 minutes
Nutritional values per serving approx.:
Calories: 425
Joule: 1783
Protein: 28.3 g
Fat: 22,6 g
Carbohydrates: 26.8 g
(FoodCentrale by ddp images)
