pollock (with kohlrabi & carrots).jpg

Pollock (with kohlrabi & carrots)

Ingredients for 2 people:

  • 240 g pollock fillet
  • 300 g waxy potatoes
  • 300 g kohlrabi
  • 280 g carrots
  • 150 ml vegetable stock
  • 2 bay leaves
  • 20 g olives
  • 2 tsp sunflower oil
  • Grated lemon zest
  • Salt, pepper


Step 1

Cook the potatoes in salted water until they are cooked but firm.

Step 2

Peel the kohlrabi and carrots, finely chop and cook in a little salted water in a covered pan.

Step 3

Bring the vegetable stock to the boil in a pan with bay leaves and pepper.

Add the pollock fillet at a low temperature and braise for 6 minutes, in the covered pan.

Step 4

Arrange the potatoes, fish and vegetables on a plate, mix together the fish and vegetable broth and boil the sauce to thicken.

Step 5

Finely chop the olives and add with the lemon zest and oil.

Pour the sauce over the meal and serve.

Enjoy your meal!

Nutritional values per serving:

Energy: approx. 1315 kJ, 315 kcal

Protein: 27 g

Fat: 10 g

Carbohydrate: 28 g


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