Roasted Fillets Of Pollack with Brown Shrimps Recipe at MyDish

Roasted Fillets Of Pollack with Brown Shrimps

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Method

  • Place the pollack fillets on a plate and sprinkle with the salt, chill uncovered for at least 1 hour, this will draw out the excess moisture and make the fish a little firmer, brush off the excess salt and pat dry with kitchen paper and chill.
  • Preheat the oven to 220°C/400°F/Gasmark 7. Put the flour and thyme into a shallow dish or plate, season with salt and pepper and stir to mix, add the fish, and coat well shaking off the excess flour. Heat the olive oil in a frying pan over a high heat, add the fish skin side down and cook for 1 to 2 minutes to crisp the skin, transfer to a roasting tin, skin side down, scatter with the lemon zest and roast for 5 to 8 minutes or until cooked through.
  • While the pollack is roasting prepare the shrimps by melting the butter in a frying pan then add the ground white pepper, mace, cayenne pepper, and bay leaf allow the butter to cool until it is just warm, remove the bay leaf. Bring back to a medium heat until foaming and add the shrimps mix well to coat the shrimp and cook for 1 to 2 minutes now add the lemon juice and herbs.
  • By this time the pollack should be cooked place the pollock onto 2 plates and pour the shrimps and foaming butter over the pollack fillets, serve, and Enjoy!

    • Tips

    • Pollock or Pollack is one more of those fish which is frequently disregarded by consumers in this country, who instead plump for Cod or Haddock.
      Our Celtic cousins across the Channel take another view stop at any fish restaurant in Brittany and ‘Lieu Jaune’ (Pollock) will habitually be the daily special or main attraction on the menu.
      The worth that the French place on Pollack is reflected by the price they are will charge, conventionally Pollock have been caught either by inshore fishermen using hand lines around the rocks or as a extra catch by fishermen fishing for cod and other round fish type. Nevertheless, improved access to the French market has resulted in increasingly rising prices paid at first auction for Pollock. As a consequence, local fishermen are fishing for Pollock with hand lines and gill nets, fishing in their preferred locale,
      In reaction to mounting prices and the ever-increasing price placed on line caught fish, talks are presently being held about the labelling of Pollock in the same way that line caught Bass are labelled (see www.linecaught.org.uk ) providing “line-to-plate” traceability.
      Another good reason to try Pollack is that around 90% of the Pollock landed in the UK is caught off the south west coast and landed into Cornish Ports landings are steady at just over 1000 tonnes per annum and the stock levels are said to be ‘stable’ by ICES Fisheries Scientists.
      Pollack is available most of the year but more plentiful in the first and second quarters of the year, with 60% of the annual catch being taken in February, March and April.

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    Ingredients

    •  
    • YOU WILL NEED FOR THE POLLACK
    • 2 x 200 gram fillets, pollack, use the thickest part
    • 1 teaspoon sea salt
    • 2 tablespoons olive oil for frying/roasting
    • 15 grams plain flour for dusting
    • 2 teaspoons fresh thyme leaves
    •  Zest of ½ a lemon, finely shredded
    •  
    • FOR THE SHRIMPS
    • 200 grams brown shrimps, cooked and peeled
    • 100 grams unsalted butter
    • 1 pinch ground white pepper
    • ¼ teaspoon ground mace
    • 1 generous pinch ground cayenne pepper
    • 1 small bay leaf
    • ½ tablespoon lemon juice
    • 1 tablespoon each of finely chopped fresh chives and curly parsley

    By Views 781  Added Tue Feb 1 2011


    Fat Juicy Pollack Fillets Roasted With Tangy Lemon Zest and Served With Brown Shrimps in Delicious Spiced Butter.

     

    When we were at the Great Tree Hotel our fishmonger used to ring early every morning letting me know what the local catch was and the prices and during February, March and April pollack was always plentiful and this was one of the ways we cooked it. Read More