Alaskan Pollack With Broccoli In A Cream Sauce Recipes

ALASKAN POLLACK WITH BROCCOLI IN A CREAM SAUCE

Steps:

• Put olive oil in a pan, heat.
• Add finely chopped shallots, let them become glassy but beware: do not let burn!
• Add the cleaned fish (and gambas/shrimp without their shells).
• Let cook carefully with the lid on top of the pan.
• Cut the broccoli tops up into really little flowers and add to the heating mix.
• Once the fish has turned completely white (it shouldn't turn brown, if it does add some cream or water), add the cream and milk and let come to a slight boil.
• Once boiling, add the parmesan.
• Add spices to your own liking (you can add some pepper too) and let sauce boil down and become thicker.
• Ready!
• Enjoy!

ROTINI PASTA WITH BROCCOLI CREAM SAUCE

Steps:

• Cook broccoli in boiling salted water until tender.
• Reserve cooking water and remove broccoli to cool in ice water.
• Replace cooking water on heat and let it return to a boil.
• Cook pasta in water until tender and drain well.
• With food processor running, drop cloves of garlic into top feeder tube and let run until garlic is minced.
• Add broccoli and cream and process until smooth.
• Remove broccoli mixture to large skillet, add butter and heat slowly only until the butter melts.
• Add pasta to broccoli cream and heat through until thickened.
• Add salt and freshly ground black pepper to taste.
• Place on serving plate and top with Parmesan cheese.

FRIED GARLIC SOY WILD ALASKAN POLLOCK

Steps:

• (For best results prepare using frozen fillets)
• Cut Pollock Fillets in half.
• In a small bowl, combine chili garlic sauce and soy sauce. Set aside.
• In a medium bowl, whisk together flour, cornstarch, baking powder, soda powder and salt. Whisk in seltzer water. Set aside.
• Heat oil in fryer or large deep pot to 375°F.
• Dip Alaskan Pollock fillet halves into batter, letting excess batter drip off. Fry until golden brown, about 3-4 minutes.
• Toss fillets in chili sauce mixture. Sprinkle with sesame seeds and scallions; serve.