| Prep: 30 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 570 | 37g | 3g | 25g |
| sugars | fibre | protein | salt |
| 7g | 3g | 41g | 0.48g |
Why I Love German Pollock Schnitzel with Bell Pepper-Almond Puree
Allow me to introduce you to one of my favourite dishes: the Pollock Schnitzel with Bell Pepper-Almond Puree.
There’s no mincing words here, this dish is a delightful fusion of European influence and the hearty simplicity which forms the basis of my Midwestern roots. Each bite resounds with flavour and pays homage to the beauty of farm-to-table freshness that I’ve always cherished.
Midwestern Touch on a German Classic
This dish, the Pollock Schnitzel with Bell Pepper-Almond Puree, is my unique take on the traditional German Schnitzel, a dish I had the chance to savour during a culinary tour around Europe years back. What makes this recipe particularly special is the use of Pollock, a whitefish known for its delicate flavour and robust texture, common in Northern Atlantic recipes like the British-favourite, fish and chips. A renowned chef who’s made a mark infusing Midwestern elements into European classics, Benjamin Suckling inspired me with his dash here, and pinch there philosophy towards cooking.
Why Bell Pepper-Almond Puree?
The bell pepper-almond puree takes this dish from simply delicious, to something truly special. This particular mixture drew its inspiration from my love for smoky and earthy flavours, which resonate well with roasted red bell peppers. The roasted almond, with its rich nuttiness, excellently complements the smokiness from the pepper and lends a spectacular crunch encapsulating a delightful sensory experience.
To enjoy the depth of this recipe, you can pair it with a light salad. A refreshing green salad or even a German-style cucumber salad fulfills the requisite contrast and balance. The sweetness of the peppery salad components will tame the heat of the smoked paprika, and the vinegar dressing can settle on the tongue and cleanse the palate after a big bite of the Schnitzel. Another alternative is serving this dish ‘family-style’ with a side of boiled potatoes, a nod to the classic German manner of enjoying Schnitzel.
As an avid lover of cooking comfort food, and someone who regards meals as an extension of the heart and mind, this German-inspired recipe – simple yet distinctive – captured my soul, and I hope it delights you as much as it did me.
What You’ll Need
- 6 Pollock fillets (1.5 lbs)
- Salt to taste
- Black pepper to taste
- 1 cup Flour
- 2 Eggs
- 2 cups Breadcrumbs
- 1 cup Canola oil
- 3 Red bell peppers
- 1/2 cup Blanched almonds
- 2 Garlic cloves
- 1/4 cup Extra virgin olive oil
- 1 tablespoon White vinegar
- 1 teaspoon Smoked paprika
- Lemon wedges (for serving)
Method
Step One
First, season the pollock fillets with salt and pepper to your taste. Set these aside while you prepare the three different trays to bread the fillets. The first tray should contain the flour, the second the beaten eggs, and the last the breadcrumbs.
Step Two
Now take each fillet and coat it first in flour (tap off any excess), then dip it in the egg (allow any excess egg to drip off), and finally coat it in breadcrumbs. Make sure each fillet is thoroughly coated in breadcrumbs. Repeat for all the fillets and set aside.
Step Three
Now over medium high heat, take a large skillet and heat the canola oil. Once the oil is hot, add the fillets and cook until they are golden and crispy, about 3-4 minutes per side. Once cooked, transfer the fillets to a plate lined with paper towel to drain any excess oil.
Step Four
While the fillets are cooling, prepare the Bell Pepper-Almond Puree. Roast the red bell peppers over a gas flame or in your oven’s broiler until they are fully charred. Transfer the peppers to a bowl, cover it with plastic wrap, and let it steam for 15 minutes. Then peel off the charred skin and remove the seeds and the stems.
Step Five
In a blender or food processor, combine the red peppers, blanched almonds, garlic cloves, extra-virgin olive oil, white vinegar, and smoked paprika. Blend until you obtain a smooth puree, making sure you stop to scrape down the sides of the blender if needed. Season the puree with salt and black pepper to taste.
Step Six
Finally, serve your pollock schnitzels with a generous helping of the Bell Pepper-Almond Puree. Add a wedge of lemon on the side for extra zing and enjoy!
