Baked Alaska pollock and potato croquettes with salad

Ingredients

For 1 serving

• Alaska pollock160 g
• Potatoes180 g
• Parmigiano Reggiano8 g
• Breadcrumbs20 g
• Mixed salad greens80 g
• Carrots60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, fish,

Method

1. Wash and peel the potatoes and cut them into pieces of about 3 cm; put them in a pan of cold water, bring to the boil, salt and cook for 15 minutes, until soft.
2. Meanwhile set a steamer basket over the pan and steam the Alaska pollock, covered, for 8 minutes, until the flesh is white and flakes. Heat the oven to 200 °C (conventional).
3. Drain the potatoes and mash them in a bowl with the flaked fish (remove any bones), the grated Parmigiano Reggiano, salt and black pepper, until smooth and firm.
4. With damp hands shape 6 oblong croquettes, roll them in the breadcrumbs and place them on a lined baking tray; drizzle with half the oil.
5. Bake for 18 minutes, turning halfway, until golden and crisp outside.
6. Meanwhile wash the mixed salad leaves, peel and grate the carrots and dress everything with the remaining oil and a pinch of salt; serve with the croquettes.