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🍽️ Potato and Asparagus Pan with Pan-Fried Pollack

335 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking potatoes
• salt
• 300 g white asparagus
• 300 g green asparagus
• 600 g pollack fillets
• pepper
• 1 dash lemon juice
• 15 g horseradish (1 piece)
• 2 tbsp rapeseed oil
• 15 g butter (1 tbsp)
• 1 organic lemon

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Cook the potatoes over medium heat for about 25 minutes until tender.
4. 4. Peel the white asparagus completely.
5. 5. Peel only the bottom third of the green asparagus.
6. 6. Cut off the woody ends from both types of asparagus.
7. 7. Place the white asparagus in a pot with salted water.
8. 8. Cook the white asparagus over low heat for 15 to 20 minutes.
9. 9. Add the green asparagus to the water for the last 10 to 12 minutes.
10. 10. Remove the asparagus from the water.
11. 11. Let the asparagus drain.
12. 12. Drain the cooking water from the potatoes.
13. 13. Let the potatoes steam dry in the pot.
14. 14. Peel the cooled potatoes.
15. 15. Slice the potatoes.
16. 16. Cut the asparagus diagonally into finger-thick pieces.
17. 17. Wash the pollack fillets.
18. 18. Pat the fish dry with kitchen paper.
19. 19. Divide the fish into bite-sized pieces.
20. 20. Season the fish with salt and pepper.
21. 21. Add a splash of lemon juice.
22. 22. Peel the horseradish.
23. 23. Grate the horseradish into thin strips.
24. 24. Heat oil in a large pan.
25. 25. Fry the fish over medium heat for 2 to 3 minutes on each side.
26. 26. Remove the fish from the pan.
27. 27. Set the fish aside.
28. 28. Wipe the pan clean with a kitchen towel.
29. 29. Heat butter in the same pan.
30. 30. Fry the potato slices briefly and vigorously.
31. 31. Add the asparagus to the potatoes.
32. 32. Continue frying everything while stirring for about 3 minutes.
33. 33. Place the fish carefully back into the pan.
34. 34. Toss the pan gently to warm the fish.
35. 35. Season the dish with salt and pepper to taste.
36. 36. Sprinkle the horseradish strips over the fish.
37. 37. Wash the lemon.
38. 38. Dry the lemon.
39. 39. Cut the lemon into wedges.
40. 40. Distribute the lemon wedges over the dish.

Nutrition per serving

• kcal: 335
• Protein: 34 g · Fett/Fat: 13 g · Carbs: 19 g