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Home : Recipes : Breaded Pollock Fillet with Green Potato Salad

Breaded Pollock Fillet with Green Potato Salad

Pollock fillet is a classic on the dinner table, and not without reason. It’s an easy, quick, and healthy meal. In this recipe, you bread the pollock and give it a touch of parsley. A twist! All our recipes are sourced from godfisk.no

Photo: Kristin & Vibeke

  • Preparation Time: 40 min
  • Difficulty: Medium

Ingredients

Potato Salad

Method

  • Cut the pollock into serving pieces, drizzle with lemon juice, and sprinkle with salt and pepper.
  • Whisk together eggs and crème fraîche in a bowl, then stir in finely chopped parsley.
  • Mix grated Parmesan cheese and bread crumbs in a separate bowl.
  • First, dip the pollock pieces in flour, then in the egg and crème fraîche mixture, and finally in the Parmesan and breadcrumb mixture.
  • Fry the pollock until golden brown in oil over high heat, about 2-3 minutes per side.

Potato Salad

  • Cook the potatoes, let them cool, and then slice. Cut cherry tomatoes into wedges.
  • Toast pine nuts in a dry skillet until golden and coarsely chop the arugula.
  • Blend pine nuts, arugula, garlic, white wine vinegar, and olive oil into a coarse sauce using a food processor or immersion blender.
  • Season with salt and pepper to taste.
  • Gently fold in the potato slices and capers into the sauce.
  • Serve the breaded pollock with potato salad. Feel free to sprinkle with some grated Parmesan on top.

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