🍽️ Crispy Pollack with Fresh Chicory Salad

Name: Crispy Pollack with Fresh Chicory Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 4 Cod fillets (with skin à ca. 200 g); Sea salt; black peppercorns; 2 tbsp Herbs de Provence (dried); 1 tsp Paprika powder; Flour (for dredging the fillets); 3 tbsp Ghee (for frying); 1 tsp Mustard seeds; 3 Chicory; 80 g Bamboo shoots (drained from the can); 1 Lemon; 1 pinch Sugar; 2 tbsp Olive oil; Salt; White pepper; Blanched spring onion strips (for garnishing)

385 kcal · 30 min · 4 servings

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Ingredients

4 Cod fillets (with skin à ca. 200 g)
Sea salt
black peppercorns
2 tbsp Herbs de Provence (dried)
1 tsp Paprika powder
Flour (for dredging the fillets)
3 tbsp Ghee (for frying)
1 tsp Mustard seeds
3 Chicory
80 g Bamboo shoots (drained from the can)
1 Lemon
1 pinch Sugar
2 tbsp Olive oil
Salt
White pepper
Blanched spring onion strips (for garnishing)

Instructions

1. Rinse the fish fillets briefly under running water.
2. Then dry the fillets thoroughly with kitchen paper.
3. Coarsely crush peppercorns using a mortar or the back of a knife.
4. Rub the skin side of the fillets generously with the crushed pepper, salt, herbs, and paprika powder.
5. Wash the chicory under running water.
6. Shake the chicory dry.
7. Carefully separate the individual leaves from each other.
8. Halve the chicory heads lengthwise.
9. Squeeze the lemon to extract the juice.
10. Heat ghee (clarified butter) in a frying pan.
11. Place the fish fillets in the hot pan with the skin side down.
12. Fry the fish on the skin side for about 6 minutes slowly until crispy.
13. Turn the fillets over to the other side.
14. Fry the other side for about 2 minutes.
15. Add mustard seeds to the pan.
16. Fry the mustard seeds briefly along with the fish.
17. Remove the fish from the pan.
18. Keep the fish warm.
19. Add the prepared chicory to the pan.
20. Add the bamboo shoots to the pan.
21. Add the lemon juice to the pan.
22. Toss the ingredients briefly in the pan.
23. Add olive oil to the pan.
24. Season the salad with salt.
25. Season the salad with pepper.
26. Season the salad with sugar.
27. Plate the fish.
28. Place the chicory salad next to the fish.
29. Chop spring onions finely.
30. Garnish the dish with the spring onions.
31. Serve the dish.

Nutrition per serving

kcal: 385
Protein: 42 g · Fett/Fat: 18 g · Carbs: 6 g