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

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, poached pollock with brown butter and peas. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

This elegant seafood dish will really wow someone special with its delicate flavour and texture - pollock or plaice also work well. Keep heating until the butter turns a light brown colour and smells nutty. Drizzle with a little of the poaching butter and scatter with the crumbs. For the mushy peas, measure the peas in a jug.

Poached pollock with brown butter and peas is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Poached pollock with brown butter and peas is something that I’ve loved my entire life. They are fine and they look wonderful.

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

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

Put the peas right on a baking sheet and pour the brown butter all over the top. Add the garlic cloves and toss the peas so they are coated in the butter. Don't be afraid of the butter, there's a lot in this recipe. Melt butter in a large nonstick skillet over medium heat.

Steps 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.

Don't be afraid of the butter, there's a lot in this recipe. Melt butter in a large nonstick skillet over medium heat. Add cooked pasta, peas, and I decided to have it as a main course with a side salad. Didn't have petite green peas so used regular ones. I can't see as that made any.

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