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Recipe for 2 portions: 3 pollock fillets, 1 cup flour, oil, salt and pepper to taste. For the saffron rice: 1 cup rice, 1 teaspoon saffron strands, 1 chopped onion, 1 clove crushed garlic, green peas and snow peas, 1 tablespoon butter, salt and pepper to taste.
Season the pollock fillets with salt and pepper and dust them in the flour. In a frying pan, heat some oil and fry the pollock fillets on both sides until golden. For the saffron rice; boil the rice with some saffron, add the snow peas and green peas during the last 2 minutes of boiling. Strain the rice. In a frying pan, heat the butter and saute the chopped onion and garlic. Add the strained rice with peas and stir. Season the fried pollock to taste and serve it with a lemon wedge on the side.
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