Poached pollock with brown butter and peas
Poached pollock with brown butter and peas

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, poached pollock with brown butter and peas. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

For the mushy peas, measure the peas in a jug. To serve, butter the baguette halves, then spread them with the mushy peas. Add the butter and pulse until it is the size of small peas.

Poached pollock with brown butter and peas is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Poached pollock with brown butter and peas is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have poached pollock with brown butter and peas using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Poached pollock with brown butter and peas:
  1. Get 4 deboned, skinless pollock fillets
  2. Prepare 1/3 cup salted butter
  3. Get 1 small shallot, minced
  4. Make ready 1/4 cup frozen sweet peas
  5. Take Smoked salt flakes
  6. Make ready Lemon wedges

Celebrity Chef Nate Appleman creates a special recipe for all you cereal lovers - Milk Poached Cod with Zucchini Sauce, Golden Grahams Brown Butter and. Garlic Butter Poached Pollock - Bradley's Fish. Pollock is a very affordable fish that has medium texture and a mild flavor. The poached pollock is matched with earthy celeriac, steamed mussels and crunchy hazelnuts.

Instructions to make Poached pollock with brown butter and peas:
  1. Fill a medium saute pan with about 1 in. of neutral oil. Carefully lay the pollock into the oil and turn the heat to medium. Once you see a steady stream of tiny bubbles floating to the surface, take the pan off the heat.
  2. Add the butter and shallot to a large nonstick pan on medium-high heat. While you wait for the butter to brown, move on to Step 3.
  3. Lay the frozen peas out in a single layer on a plate. Microwave the peas in 20 second bursts until they're just warmed through.
  4. Check the butter sauce. Once the foaming slows and the butter reaches a caramel colour, carefully transfer the pollock from the saute pan to the butter sauce. Spoon some of the melted butter over the fillets, but don't flip them. Let the fish sit for 1 minute, then carefully transfer the fillets to a plate. Pour the brown butter over top.
  5. Sprinkle the peas onto the plate. Sprinkle a little smoked salt onto each fillet. Serve with the lemon wedges.

Add the butter and pulse until it is the size of small peas. Place butter and garlic in a frying pan over low heat and allow to bubble until golden brown. Add lemon juice and keep warm until ready to use. Season with black pepper and serve straight away. They make your poached-egg-on-toast a hands-free device.

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