Pollock with Potatoes and Remoulade Sauce
- For the potatoes and pollock
- 1 kilogram potatoes
- 2 garlic
- 4 tablespoons olive oil
- freshly ground peppers
- 1 sprig rosemary
- 125 milliliters Vegetable broth (instant)
- 4 tablespoons lemon juice
- 2 teaspoons grated Lemon peel
- 650 grams Pollock
- Pastry flour (to tack)
- 1 bunch parsley
- 2 tablespoons Caper
For the potatoes and pollock: Rinse potatoes, peel and quarter them lengthwise or eighths. Peel garlic and cut into slices. Fry potatoes in 2 tablespoons hot oil and season with salt and pepper. Add garlic and rosemary. Combine vegetable stock with 3 tablespoons lemon juice, add to the potatoes, cover and cook 20 minutes over low heat.
Wash fish fillets, pat dry, if necessary. remove bones and cut into 4 portions. Add salt and pepper and drizzle with remaining lemon juice. Place flour in a shallow dish and turn the fillets in flour. Heat remaining oil in a pan and fry on each side for about 3 minutes until fish fillets are light brown. Rinse parsley, shake dry and chop finely. Chop capers coarsely, mix with parsley and lemon zest. Serve fish with the potatoes on plates and sprinkle with capers and parsley mixture. Serve with remoulade sauce.
For the remoulade sauce: Combine egg yolks, salt, pepper, mustard and lemon juice. Drizzle in oil, stirring constantly. Peel onion and finely chop the cucumber, fold into the mayonnaise. Rinse parsley, finely chop, add capers and season with salt and pepper. Peel egg, chop, sprinkle into mixture and stir well. Serve remoulade sauce with fish.