Salad With Pollock and Vermouth Vinaigrette


Preparation time : 30 Minutes
Serving : 4

250 g snow peas 
1 lettuce or 2 – 3 hearts of romaine lettuce 
600 g pollock fillet 
3 – 4 tbsp freshly squeezed lemon juice 
2 tbsp oil (e.g. rapeseed or safflower oil) 
2 tbsp butter 
1 onion 
1 clove of garlic 
1 handful of sprouts (e.g. radish, radish or beetroot) 
70 ml vermouth (e.g. Martini bianco) 
150 g cream 
3 tbsp white balsamic vinegar

1. Preheat the oven to 120° (100° for a fan oven). Clean the snow peas, wash and blanch in boiling salted water for 2 – 3 minutes. Drain, cool and drain. Clean the lettuce, tear into pieces, wash the leaves, spin dry and pluck into small pieces as you like. Arrange both on plates and set aside.
2. Wash the fish, pat dry and divide into 4 equal pieces. Drizzle with 2 tbsp lemon juice and season with salt and pepper. Heat the oil in a pan and fry the pieces of fish for 2 – 3 minutes on each side. Add the butter and let it melt. Turn the fillet pieces briefly in the butter, then wrap them individually in aluminum foil and finish cooking in the oven (middle) for approx. 10 minutes.
3. Wash and quarter the tomatoes, removing the stalks. Core the quarters and chop into small pieces. Peel the onion and garlic and also finely dice. Wash and drain the sprouts.
4. Sauté the onion and garlic in the pan with the fish fat until translucent. Deglaze with vermouth and let it boil away a bit. Pour in the cream and vinegar and simmer for 2 – 3 minutes. Add tomatoes. Season the dressing with salt, pepper and the remaining lemon juice.
5. Remove the fish from the oven and lightly salt. Divide the fish pieces into bite-sized pieces. Spread two-thirds of the dressing over the salad. Arrange the fish on top and drizzle with the remaining dressing. Garnish with the sprouts and serve immediately.

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