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🥗 Fried Pollock with Warm Cucumber-Radish Salad

370 kcal · 30 min · 4 servings

Ingredients

• Pollack fillets, frozen 600 g
• Cucumbers 2 pcs.
• Shallots 2 pcs.
• Radishes 2 bunches
• Chives, fresh 0.5 bunch
• Sunflower oil 6 tbsp
• Vinegar 2 tbsp
• Brown sugar pinch
• Mustard 1 tsp
• Salt pinch
• Pepper, black ground pinch
• Lemons 1 pcs.
• Wheat flour, Type 405 2 tbsp
• Butter 2 tbsp

Instructions

1. 1. Ideally, thaw the pollock overnight in the refrigerator.
2. 2. Wash the cucumbers thoroughly.
3. 3. Peel the cucumbers.
4. 4. Halve the cucumbers lengthwise.
5. 5. Scrape out the seeds with a spoon.
6. 6. Slice the cucumbers into rounds about 0.5 cm thick.
7. 7. Halve the shallots.
8. 8. Peel the shallots.
9. 9. Dice the shallots finely.
10. 10. Wash the radishes.
11. 11. Trim the ends of the radishes.
12. 12. Quarter the radishes.
13. 13. Wash the chives.
14. 14. Shake the chives dry.
15. 15. Cut the chives into small rings.
16. 16. In a bowl, mix 4 tbsp of oil, vinegar, sugar, and mustard well.
17. 17. Season the mixture with salt and pepper to taste.
18. 18. Stir the chives into the dressing.
19. 19. Wash the lemon.
20. 20. Halve the lemon.
21. 21. Squeeze the lemon.
22. 22. Rinse the pollock.
23. 23. Pat the fish dry with kitchen paper.
24. 24. Season the fish with salt, pepper, and lemon juice.
25. 25. Coat the fish in flour.
26. 26. Melt the butter in a pan over medium heat.
27. 27. Fry the pollock for about 3–4 minutes on each side.
28. 28. Heat 2 tbsp of oil in a second pan.
29. 29. Sauté the cucumbers together with the shallots for about 3 minutes until translucent.
30. 30. Add the radishes briefly.
31. 31. Mix the vegetables with the dressing.
32. 32. Plate the cucumber-radish salad together with the pollock.
33. 33. Serve the dish.

Nutrition per serving

• kcal: 370
• Protein: 30 g · Fett/Fat: 22 g · Carbs: 14 g