Steamed pollock fillet with vegetables and white asparagus

Shopping List for 4 adults

800 g pollock fillet or saithe fillet
Pollack has better meat, but also twice as expensive per. kg
4 spring onions or 1 pore
2 stalks celery leaves
2 cloves garlic
2 tbsp. lemon juice or
3 lemon slices on each fillet
1 tsp. sweet paprika
2 tbsp. extra virgin olive oil
1 dl white wine
red chili pepper
Garnish with lemon balm or coriander leaves
Butter patches
Salt and white pepper

1 kg white asparagus
2 tbsp. lemon juice
1 tsp. fine salt
Butter patches
1 glass of Hollandaise Sauce

I am an angler in Scandinavia
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Recipe No. 11
Steamed pollock fillet with vegetables and white asparagus
Steamed pollock fillet with vegetables and white asparagus made for 2 people

Procedure without liability: Clean and fillet the fish in 2 large fillets and sprinkle with salt and white pepper. Let the fillets rest while you clean and cut the vegetables into strips or slices. You can also buy 2 large fillets of 400 g/each at your fishmonger. Make sure all bones are taken out of the fish.

The fillets are dabbed dry with a paper towel and placed on an oil-smeared heavy piece of tinfoil. Lemon juice and olive oil are dripped over the fish before spices and vegetables are spread over the fillets. I used lemon slices, which I put butter on. White wine is poured down to the fish and this is wrapped well in the tin foil. Is now ready to be put in a 180 C preheated oven for 20 minutes until it is white and firm in the meat.

Asparagus: In May and June, the tasty white asparagus are available and you must definitely try these in this way: Buy approx. 4 to 5 asparagus per person of the large thick. Peel them from head to bottom - avoid peeling the top of the head - cut approx. 3 cm from the bottom away. Put them on a heavy piece of tinfoil, drizzle with lemon juice, fine salt and add butter pats. The asparagus is wrapped tightly in the tin foil and they are also ready to be put in a 180 C preheated oven for 20 minutes with the fish.

New Danish potatoes: The season coincides with asparagus. Clean with gloves with rubber pads under running cold water. Put in lightly salted boiling water and cook for 16 minutes. Put the pan under the cold tap for 10 seconds so that the potatoes get a cold shock and the cells burst. (It is the same procedure as cooking beets). See the gloves under recipe No. 1.

Serving: Serve the fish on a platter as shown in the picture. Garnish with lemon balm or coriander. Serve the dish with asparagus and new Danish potatoes and a good Hollandaise Sauce in a glass. Pour Hollandaise Sauce into a bowl and heat it in the oven along with the fish and asparagus for the last 15 minutes of the frying time.

Drink: Cold glass of white wine, like the one used for the fish.

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