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🍽️ Crispy Pollock with Colorful Vegetables and Lemongrass Sauce

294 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 1 Stalk Leek
• 150 g Napa Cabbage
• 150 g Savoy Cabbage
• 4 tbsp Bean Sprouts
• 700 g Cod Fillet
• 2 tbsp Lemon Juice
• Salt
• Pepper (from the mill)
• 1 tbsp Rice Flour
• 3 Shallots
• 2 tbsp Sunflower Oil
• 2 Stalks Lemongrass
• 200 ml Fish Stock
• 1 Garlic Clove
• 1 Boiled Potato

Instructions

1. 1. Peel the carrots.
2. 2. Wash the leek and cabbage very thoroughly.
3. 3. Cut the carrots, leek, and cabbage into thin strips.
4. 4. Wash the bean sprouts.
5. 5. Let the bean sprouts drain well.
6. 6. Cut the pollock fillet into bite-sized pieces.
7. 7. Drizzle some lemon juice over the fish pieces.
8. 8. Season the fish with salt and pepper.
9. 9. Toss the fish pieces in the rice flour.
10. 10. Make sure the fish is lightly coated with flour.
11. 11. Peel the shallots.
12. 12. Dice the shallots finely.
13. 13. Fry the fish in hot oil.
14. 14. Fry the fish until crispy on all sides.
15. 15. Remove the fish from the pan.
16. 16. Keep the fish warm.
17. 17. Sweat the shallots in the remaining frying fat.
18. 18. Sweat the shallots until translucent.
19. 19. Cut off the hard bottom end of the lemongrass.
20. 20. Flatten the soft part of the lemongrass with the broad side of a knife.
21. 21. Add the lemongrass to the shallots.
22. 22. Deglaze the pan with the fish stock.
23. 23. Press the garlic into the sauce.
24. 24. Let everything simmer for about 3 minutes.
25. 25. Remove the lemongrass from the sauce.
26. 26. Press the potato through a potato ricer.
27. 27. Press the potato directly into the sauce.
28. 28. Stir the potato into the sauce with a whisk.
29. 29. This thickens the sauce.
30. 30. Season the sauce with salt and pepper.
31. 31. Add the fish back into the sauce.
32. 32. Heat the fish through briefly in the sauce.

Nutrition per serving

• kcal: 294
• Protein: 39 g · Fett/Fat: 7 g · Carbs: 16 g