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🍽️ Crispy Pollack with Romanesco and Almonds

522 kcal · 30 min · 4 servings

Ingredients

• 400 g small Romanesco (1 small Romanesco)
• 40 g green olives (pitted)
• 2 small onions
• 1 clove garlic
• 300 g pollack fillet
• 20 g almond kernels
• 2 sprigs marjoram
• 0.5 lemon
• 1 tbsp olive oil
• salt
• pepper
• 8 slices toasted baguette

Instructions

1. 1. Rinse the Romanesco under cold running water.
2. 2. Separate the Romanesco into very small, tiny florets.
3. 3. Roughly chop the olives.
4. 4. Peel the onions.
5. 5. Dice the onions finely.
6. 6. Peel the garlic.
7. 7. Finely chop the garlic.
8. 8. Rinse the pollack fillets.
9. 9. Pat the fish fillets dry with kitchen paper.
10. 10. Cut the fish fillets into pieces of approx. 3 cm.
11. 11. Roughly chop the almonds.
12. 12. Wash the marjoram.
13. 13. Shake the marjoram dry.
14. 14. Pluck the marjoram leaves from the stems.
15. 15. Squeeze the lemon.
16. 16. Heat the oil in a large frying pan.
17. 17. Fry the Romanesco over high heat.
18. 18. Shake the pan regularly while doing so.
19. 19. Fry the Romanesco for 3 to 4 minutes.
20. 20. Add the almonds to the pan.
21. 21. Add the onions to the pan.
22. 22. Add the garlic to the pan.
23. 23. Continue frying the mixture for 1 minute.
24. 24. Season the vegetables with salt.
25. 25. Season the vegetables with pepper.
26. 26. Season the fish pieces with pepper.
27. 27. Add the fish pieces to the pan.
28. 28. Add the olives to the pan.
29. 29. Deglaze the dish with 2 tablespoons of lemon juice.
30. 30. Deglaze the dish with 2 tablespoons of water.
31. 31. Cover the pan immediately.
32. 32. Cook the fish over low heat.
33. 33. Cook the fish for 4 to 5 minutes.
34. 34. Season the fish with salt to taste at the end.
35. 35. Sprinkle the fish with the marjoram leaves.
36. 36. Serve the dish immediately.
37. 37. Serve with baguette.

Nutrition per serving

• kcal: 522
• Protein: 44 g · Fett/Fat: 19 g · Carbs: 43 g