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Crispy pollack fillet with salad

Pollack - my birthday fish

January 21st, 2019 | main dishes

Pollack may sound a bit unspectacular at first, admittedly. But if this salmon is the birthday present of your 12-year-old son, then it looks quite different! What a birthday dinner: Exotic breadcrumbs, crispy fried fish, crisp salad with pineapple and a fresh yoghurt dressing. For all sons, daughters, grandchildren, granddaughters looking for a birthday present, here is the recipe:

Once, we had a “pirate cookbook” (by Elisabeth Bangert) which my children were very fond of during their elementary school years. For one of my many 39th birthdays, my then 12-year-old son surprised me with the desire to cook something for me. He had chosen “fish fillets Caribbean Dream”. Since then, it has always remained the “birthday fish” for us. And, honestly, hats off for the 12-year-old!

Pollack Birthday Fish

1 romaine lettuce or 4 romaine lettuce hearts
1 bunch of spring onions
1 pineapple
cut into rough pieces, arrange on plates
300 g of yogurt
6 TS white wine vinegar
2 TS coriander, ground
2 ts sugar
salt
mix for a dressing
700 g of pollack fillet
cut into rough pieces
1-2 TS of lemon juice
salt
sprinkle with lemon juice, salt lightly
75g Ritz Cracker
crumble
1 stick lemongrass (alternatively 1-2 ts ground lemongrass)
press the white of the lemon grass stalk with the back of the knife, cut into tiny pieces, really tiny
2-3 ts chilli powder
mix cracker crumbs, lemongrass and chilli powder
1 egg
coconut oil
whisk the egg, turn the pieces of fish in the egg and then in the crackers and sauté in plenty of coconut oil until crispy, drain on paper towels
arrange the fish on the salad and add the dressing separately

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