Earth Apple Cucumber Salad with Baked Pollack in Bacon Bb


Rating: 3.78 / 5.00 (9 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:















Potato cucumber salad:















Instructions:

Rinse and dry the fish, cut into 4 pieces on the spot and season with salt, pepper and juice of one lemon. Turn in flour on the other side.

Mix the eggs well with the mustard and pull the floured pollock pieces through.

Fry the bacon and shallot cubes in hot clarified butter, drain on kitchen paper, cool and then mix with the parsley and breadcrumbs. Coat the pollack in breadcrumbs.

Fry the breaded pollack fillets in hot sun & olive oil until golden brown.

Rinse the potatoes and cook them with a little cumin and salt. Peel the potatoes, cut them into slices and cover them so that they stay hot.

Rinse the celery and the cucumber, remove the skin and cut the cucumber in half and remove the seeds. Cut both into fine slices.

Add the celery and cucumber to the potatoes. Add the mayo and mix carefully. Season with salt and pepper. Finally, sprinkle the chopped parsley on top and refine with freshly grated horseradish GarnishArrange the potato-cucumber leaf salad with the pollock fillet on a plate and garnish with a little fresh dill.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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