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🥗 Seelachs with Potato-Horseradish-Puree and Cress Salad

520 kcal · 30 min · 4 servings

Ingredients

• Pollack fillet, frozen 600 g
• Potatoes, floury 1 kg
• Salt pinch
• Cucumbers 1 pc.
• Vinegar 1 tbsp
• Oil 4 tbsp
• Mustard 1 tsp
• Pepper, black ground pinch
• Cress bed 2 pc.
• Wheat flour, Type 405 2 tbsp
• Butter 3 tbsp
• Sour cream horseradish 2 tbsp

Instructions

1. 1. Thaw the pollack ideally overnight in the refrigerator. Peel the potatoes, wash them thoroughly and cut into large cubes. In a pot, bring the potatoes to a boil with salted water and cook until tender for about 20 minutes.
2. 2. Meanwhile, wash the cucumber, cut off the ends, quarter it lengthwise and cut into cubes. In a bowl, mix vinegar, 2 tbsp oil and mustard well. Season the dressing with salt and pepper. Cut the cress from the bed and add it to the dressing along with the cucumber.
3. 3. Place the flour on a flat plate. Wash the pollack, pat dry, season with salt and coat evenly in the flour. In a pan, heat 2 tbsp oil and 1 tbsp butter over medium heat and fry the pollack for about 5 minutes until golden brown on all sides.
4. 4. Drain the potatoes through a sieve and mash them in the pot with 2 tbsp butter, milk and sour cream horseradish. Season the mash with salt. Plate the potato-horseradish mash, place the pollack on top and serve with the salad. Enjoy your meal!

Nutrition per serving

• kcal: 520
• Protein: 34 g · Fett/Fat: 25 g · Carbs: 42 g