Healthy meets delicious: Pollock in a sesame crust on savoy cabbage and lentil vegetables
Pollock fillets (180 g each, ready to cook)
Ingredients · Servings 2
- 50g yellow lentils
- 250 g savoy cabbage
- 1 red onion
- 3 tablespoons olive oil
- 100 ml vegetable broth
- 2 Seelachsfilet
- Salt
- 2 egg whites
- 30 g light sesame seeds
- 30 g black sesame seeds
- Pfeffer
- 4 sprigs of dill
Method · 35 min
- Cook the lentils for 10–15 minutes according to package directions. Clean the savoy cabbage, wash it, quarter it, remove the core, and cut the leaves into strips. Cut the onion into thin strips. Heat 1 tablespoon of oil in a large pot, sauté the onion and savoy cabbage strips over medium heat for 3 minutes. Add the broth and simmer for 10 minutes.
- Meanwhile, pat the pollock fillets dry and season with salt. Whisk the egg whites in a shallow bowl with a fork. Mix the sesame seeds on another plate. Dip the fish fillets first in the egg white, then coat them in the sesame seeds, pressing firmly. Heat the remaining oil (2 tablespoons) in a frying pan and fry the fillets over low heat for 3–4 minutes on each side.
- Mix the cooked lentils with the savoy cabbage. Season with salt and pepper. Arrange the pollock with the savoy cabbage and lentil mixture and serve sprinkled with sprigs of dill.
Egg white (size M)
