Pollack with lemon butter
Pollack fillets pan-fried with butter, lemon and parsley.
Active time20 min
Cooking10 min
Total20 min
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Ingredients
- 1 lemon
- 10 g parsley
- 60 g lightly salted butter
- 600 g pollack fillets
- 30 g wheat flour
Preparation
Remove the bones, pat the fillets dry and cut them into 4 portions. Coat in the flour, then shake off the excess. Wash and chop the parsley; squeeze the lemon.
1 lemon10 g parsley600 g pollack fillets30 g wheat flour- knife
- plate
Melt 40 g of butter in a large frying pan over a medium heat. Cook the fillets for 3 to 4 minutes on each side, until cooked through in the centre; set aside.
60 g lightly salted butter- large frying pan
- spatula
- plate
Add the remaining butter and let it foam without burning. Remove from the heat, add the lemon juice and parsley, then pour over the fish.
- frying pan
- spoon
Allergens
- Fish
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration