Pollock fillet with nut sauce
6 servings
60 minutes
A recipe with Spanish motifs - the Spanish usually bake fillets of their beloved cod in nut romesco sauce. Pollock, as a representative of the same family, looks no paler, it is only important to rub all the ingredients for the sauce in a blender until the consistency is almost like sour cream. Then the nutty fat and crunchiness will mix with the tenderness and baked sweetness of the peppers, and in such an environment any budget fish will look good.
1
Prepare all the ingredients.
2
Place the peppers on a baking sheet and send them to a preheated oven at 180 degrees for 35-40 minutes; the peppers should become soft and the skin should puff up and char.
- Red sweet pepper: 2 pieces
3
Cut the crust off the bread, slice it into small pieces, drizzle with olive oil and place on another baking tray. Next to it (but not mixing) place the hazelnuts. Send to the oven 15 minutes before taking out the peppers.
- White bread: 2 pieces
- Olive oil: 4 tablespoons
- Hazelnut: 50 g
4
Transfer the peppers to a bowl and let them cool under plastic wrap or a lid. This will help the skin come off better. Then peel the peppers from their skin and seeds.
- Red sweet pepper: 2 pieces
5
Slightly cool the hazelnuts, place them in a bag and squeeze well with your hands to remove the shell. Alternatively, you can transfer them to a large bowl, cover it and shake; the effect will be the same.
- Hazelnut: 50 g
6
Place the flesh of the peppers in a blender, add hazelnuts, bread, garlic, paprika, vinegar, and half of the parsley leaves. Blend into a textured crumb.
- Red sweet pepper: 2 pieces
- Hazelnut: 50 g
- White bread: 2 pieces
- Garlic: 1 clove
- Smoked paprika (pimenton): 1 teaspoon
- Apple cider vinegar: 1 teaspoon
- Parsley: 4 sprigs
7
Add 1 tablespoon of olive oil, salt to taste, and mix.
- Olive oil: 4 tablespoons
- Salt: to taste
8
Wash the potatoes with a brush and boil in salted water until cooked without peeling.
- New potatoes: 1 kg
- Salt: to taste
9
When the potatoes are almost ready, prepare the pollock: wash the fillet and dry it with paper towels, rub it with salt and pepper.
- Pollock fillet: 800 g
- Salt: to taste
- Ground black pepper: to taste
10
Cut into portions, coat in flour, and shake off the excess.
- Wheat flour: to taste
11
Heat vegetable oil in a pan and fry the fillet until cooked, 2-3 minutes on each side.
- Vegetable oil: 2 tablespoons
- Pollock fillet: 800 g
12
Season the fillet well with nut sauce and serve with potatoes.
