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🍽️ Pan-fried Pollack with Cucumber Vegetable

348 kcal · 30 min · 4 servings

Ingredients

• 800 g cooking cucumber
• 1 onion
• 2 tbsp clarified butter
• salt
• pepper (from the mill)
• 125 ml vegetable broth
• 100 g whipping cream
• 600 g pollack fillets
• 2 tbsp flour
• 1 tbsp dill tips
• 2 tbsp capers

Instructions

1. 1. Peel the cucumbers.
2. 2. Cut the cucumbers in half lengthwise.
3. 3. Scrape out the seeds with a spoon.
4. 4. Slice the cooking cucumbers.
5. 5. Peel the onion.
6. 6. Dice the onion finely.
7. 7. Heat 1 tablespoon of clarified butter in a pan.
8. 8. Sauté the onion dice in the hot clarified butter.
9. 9. Add the cucumber slices to the onion.
10. 10. Season the vegetables with salt and pepper.
11. 11. Sauté everything briefly.
12. 12. Pour the broth into the pot.
13. 13. Add the cream.
14. 14. Cover the pot.
15. 15. Let the vegetables cook for approx. 10 minutes.
16. 16. Wash the fish fillets.
17. 17. Pat the fillets dry with a cloth.
18. 18. Season the fillets with salt and pepper.
19. 19. Coat the fillets in flour.
20. 20. Heat the remaining clarified butter in a pan.
21. 21. Fry the fish for approx. 3 minutes per side.
22. 22. Add dill to the cucumbers.
23. 23. Add capers to the cucumbers.
24. 24. Season the vegetables with salt and pepper to taste.
25. 25. Plate the vegetables with the fish.
26. 26. Serve the dish with mashed potatoes.

Nutrition per serving

• kcal: 348
• Protein: 32 g · Fett/Fat: 20 g · Carbs: 11 g