Pollock Bordelaise with Cucumber Salad and Mashed Potatoes

Preparation potatoes:

Peel, rinse and trim the potatoes. Put them in a saucepan with cold water and cook them with half a teaspoon of salt with the lid closed. Now drain, steam thoroughly and mash. Gradually stir the milk and butter into the potatoes with a wooden spoon, season with salt and freshly grated muscatel.

Preparation leaf salad:

Rinse the cucumbers thoroughly and, using a peeler, slice lengthwise into narrow slices down to the core. Season the cucumber slices lightly with salt and pull a little. Squeeze the lemon and mold over the cucumbers. Fold in the yogurt and season with sugar and a little salt.

Preparation Pollack:

Preheat the oven to 175 degrees. For the crust, rinse, dry and chop the spring onions and kitchen herbs. Beat the butter and mix with the herbs and spring onions. Add the breadcrumbs and stir, season with salt and pepper.

Dry the fish and season on both sides with salt and season with pepper. Lightly butter a gratin dish, spread the fish fillets with the crust mixture. Then bake in the oven for 10 to 12 minutes until the crust is crispy. Now remove and serve the gratinated fish with the mashed potatoes and the cucumber salad.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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