Easiest Way to Make Poached pollock with brown butter and peas

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, poached pollock with brown butter and peas. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Poached pollock with brown butter and peas is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Poached pollock with brown butter and peas is something that I’ve loved my entire life. They’re fine and they look wonderful.

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. Pour the brown butter over top.

Guide to Prepare Poached pollock with brown butter and peas

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 cook it.

Ingredients

The ingredients needed to make Poached pollock with brown butter and peas:

1. Take 4 deboned, skinless pollock fillets
2. Prepare 1/3 cup salted butter
3. Prepare 1 small shallot, minced
4. Prepare 1/4 cup frozen sweet peas
5. Get Smoked salt flakes
6. Take Lemon wedges

This is my new favorite way to make fish. I love how it captures all the spices and tastes that I use. And since I'm not frying it in a bunch of oil, this is a much healthier way to cook the fish too. Dry large pot and set over medium heat.

Instructions

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.

Reduce heat to low, add drained pasta and reserved pasta water and stir until pasta is well-coated. Add grated cheese, soy sauce, lemon juice, and herbs, and stir to combine. Gently melt the butter in a small ovenproof saucepan or frying pan, big enough for the fish fillets to fit snugly. Once melted, add the shallot, bay leaf and peppercorns. Keep heating until the butter turns a light brown colour and smells nutty.

As simple as that Simple Way to Make Poached pollock with brown butter and peas

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