Simmered pollock
Description
You can stew pollock in cream or tomato paste; I prefer the second option. I first bake the fish in the oven, separately sauté the vegetables, then cover the fish with the vegetables and braise everything together in the oven. The fish can be served cold or warm, whichever you prefer.
Instructions
- 1
Step 1
1. I have ready-made fillet, I wash it and dry with paper towels. Place it in a large bowl. Finely chop the capers, add a few sprigs of thyme, wash the lemon and cut it in half, squeeze the juice from one half and grate the zest, season with salt and pepper. Let it marinate for a few minutes, then bake with onion and the remaining lemon halves in a preheated oven at 180 degrees for 10-15 minutes.
- 2
Step 2
2. Slice the leek, grate the parsnip and carrot on a coarse grater, sauté the vegetables in a heated pan with vegetable oil, add tomato paste a couple of minutes before they are done, and season with salt and pepper to taste.
- 3
Step 3
3. Remove the fish from the oven, place the stewed vegetables on top, add bay leaf and allspice, and cook in the oven for another 10 minutes. Serve the dish with fresh herbs and a poached egg.