Fried Pollock on Chanterelle Cabbage and Root Puree

Preparation (about 55 min):

Cut the pollock fillet into pieces, sprinkle with the juice of one lemon and add a little bit of lemon thyme. Then season with a little pepper and lemon granules, drizzle a little oil and marinate for an hour.

When cooled, rinse the chanterelles and dry them on kitchen paper. Cut out the stalk from the pointed cabbage and cut into fine strips.

Make potatoes and peel them. Now peel the parsley root, cut into cubes and soften together with the celery cubes in light salted water. Now drain and press together with the peeled potatoes through the potato press into the heated milk, add a little bit of olive oil and season with salt, pepper and vanilla pulp.

Sauté the onion cubes in hot olive oil until translucent*.

Add ham and chanterelle mushrooms, sauté and season with pepper. Sauté the pointed cabbage in hot olive oil, douse with clear soup and season with a little salt, curry powder, cumin powder and pepper. Add the chanterelles to the cabbage.

Roast the fish fillets in hot olive oil on both sides until juicy and briefly roast the almond flakes in hot olive oil. Now add a tiny bit of thyme and chili flakes and spread evenly over the fish fillets. Arrange the chanterelle cabbage on the plate, place the fish fillets on top, mound the root puree next to it and sprinkle with thyme.

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