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🍽️ Pollock Medallions "Gold Taler"

502 kcal · 30 min · 4 servings

Ingredients

• 90 g filo dough (3 sheets; frozen)
• 250 g haddock fillet (2 haddock fillets)
• 1 clove of garlic
• 0.5 tsp sweet mustard
• salt
• pepper
• 2 eggs
• 0.5 bunch chives
• 0.5 bunch dill
• 30 g sesame seeds (2 tbsp)
• 2 tbsp rapeseed oil

Instructions

1. 1. Let the puff pastry sheets thaw at room temperature.
2. 2. Cut the thawed puff pastry strips into pieces about 4 centimeters long.
3. 3. Cover the pastry strips with a damp cloth to prevent them from drying out.
4. 4. Rinse the pollock fillets under cold water.
5. 5. Pat the fillets dry with kitchen paper.
6. 6. Cut each fillet in half lengthwise.
7. 7. Place the fish pieces into a large bowl.
8. 8. Peel the garlic cloves.
9. 9. Press the garlic through a garlic press directly into the bowl with the fish.
10. 10. Whisk the mustard with salt, pepper, and one egg in a small bowl.
11. 11. Gently fold the mustard-egg mixture under the fish pieces.
12. 12. Stack two fish halves on top of each other.
13. 13. Wrap the fish packages tightly in plastic wrap first.
14. 14. Then wrap the foil packages in aluminum foil.
15. 15. Place the rolls in the freezer compartment.
16. 16. Let the rolls freeze firm in the freezer for about 45 minutes.
17. 17. Remove the frozen rolls from the foil.
18. 18. Cut the rolls into medallions about 4 centimeters thick.
19. 19. Wrap each medallion with a pastry strip.
20. 20. Separate the second egg: carefully remove the yolk from the egg white.
21. 21. Brush the pastry edges of the medallions with the egg white.
22. 22. Wash the chives and dill.
23. 23. Shake the herbs dry.
24. 24. Wrap one chive stalk around each fish medallion.
25. 25. Finely chop the dill.
26. 26. Mix the chopped dill with the egg yolk and sesame seeds in a small bowl.
27. 27. Dip the top side of each medallion into the egg yolk-sesame mixture.
28. 28. Heat the oil in a non-stick pan.
29. 29. Place the medallions in the hot pan.
30. 30. Cook the medallions covered at medium heat for 5 minutes.
31. 31. Remove the lid.
32. 32. Fry the medallions in the open pan for 2 to 3 minutes on each side until crispy.
33. 33. Arrange the medallions with the crispy crust facing up.
34. 34. Serve the dish immediately.

Nutrition per serving

• kcal: 502
• Protein: 46 g · Fett/Fat: 30 g · Carbs: 11 g