Pollock with crispy bacon, mashed potatoes and oven-baked vegetables

Ingredients

• 6 x potatoes
• 3 x carrot
• 2 x shallots
• 50 g bacon
• 300 g pollock fillet
• 1 handful kale
• 1 tbsp butter
• ½ dl cream

Method

1. Boil potatoes.
2. Dice the bacon. Slice the carrots and shallots (preferably keep the skin on the shallots to prevent them from burning in the oven), and place on a baking tray lined with baking paper. Place the pollock fillets in the middle, season lightly with salt and pepper and bake in the oven at 225 degrees celsius for 15-20 minutes.
3. Fry the kale to the frying pan with a little olive oil or butter and a pinch of salt until it starts to crisp around the edges.
4. Pour off the water on the potatoes, add butter, cream and a little salt and pepper and mash with a fork.
5. Serve the pollock on a bed of mashed potatoes, oven-roasted vegetables and bacon and top with crispy kale.