A Roasted Pollock Recipe
Many times pollock can be overlooked. As a member of the cod family Alaskan Pollock is a great whitefish option. Pollock fillets are mild, flaky, and make a great option for fish tacos and to sauté. Today we bring you a great recipe from Alaska Seafood Marketing Institute. In this recipe we learn how to roast a Wild Alaskan Pollock fillet. Enjoy!
Recipe: Ingredients for 4 For the gremolata: 1 bunch parsley 1 lemon 2 garlic cloves For the pollock fillets: 4 Pollock fillets (à 180 g) 100 g salted butter salt For the polenta: 200 g yellow instant-polenta 200 g cream cheese 50 g grated parmesan salt and pepper Preparation: 1. For the gremolata, clean the parsley, dry and chop finely. Rinse the lemon with hot water, dry it and grate the peel. Peel the garlic cloves and dice finely. Mix all together. 2. Wash the pollock filets, dry them with a paper towel and salt them. Place the butter in a pan and heat up, until foamy. Place the pollock filets in the butter and roast them at medium heat for 4 minutes on each side, while continuously basting with butter. 3. Bring 1.25 litre salted water to boil, mix in the polenta and let it simmer. As soon as the polenta has thickened, stir in the cream cheese and parmesan and season with pepper. 4. Arrange one piece of pollack filet each on top of some creamy polenta and sprinkle with gremolata. Preparation time: 45 minutes
