Pollock Filet Rolls “Arabic” with Broccoli Potato Dumplings




Rating: 3.13 / 5.00 (23 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For the pollock fillet rolls:













For the broccoli potato dumplings:








Instructions:

For the pollock fillet rolls “arabic” fry breadcrumbs in clarified butter, rest El Hanut, garlic and spices briefly roast. Fold in the herbs and let cool.

Debone the pollock fillets, sprinkle with the seasoning crumbs, roll up. Roast briefly on both sides in a coated pan and let them finish cooking at 100 degrees in the oven.

For the broccoli potato dumplings, blanch the broccoli, chop. Form into small dumplings with the cheese, egg, breadcrumbs and spices. Cover thinly with potato dough and let steep in hot salted water for half an hour. Blanch carrots and cauliflower.

Toss in butter with salt and chili.

For the sauce prepare some béchamel, add Ras El Hanut, salt, pepper, chili. Boil down garlic and some lemon zest to a creamy sauce.

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