4 - 6 servings
How to cook Poached Pollock in Milk
- 1 1/2 pounds any saltwater white-fleshed fish fillets (I used pollock fillets), thawed if frozen
- 2 large onions, finely chopped
- 1 1/2 cups milk
- 2 tablespoons butter
- 2 tablespoons breadcrumbs
- 6-8 peppercorns
- 1-2 bay leaves
- Salt to taste
- Rinse the fish fillets, pat dry with paper towels and cut into serving-sized pieces.
- In a deep skillet melt the butter, add 1 tablespoon of breadcrumbs and stir.
- Place a half of the fish pieces in an even layer in the bottom of the skillet.
- Sprinkle with the remaining 1 tablespoon of breadcrumbs and half of the chopped onions.
- Pace the second layer of the fish and sprinkle with the remaining chopped onions and add the peppercorns and bay leaves.
- Pour in 1 1/2 cups of milk. (The fish pieces should be almost covered with milk, add milk if necessary.)
- Cover the skillet and boil it in high heat. Once it is boiling, put the fire in lowest heat and open the lid just a little so steam will come out.
- Cook for about 30 minutes, turn off the heat and let stand, tightly covered, for about 10-15 minutes to allow the sauce to thicken.
- Serve the poached pollock in milk with a side dish of your choice.
- Goes well with mashed potatoes, steamed rice or couscous.
The Poached Pollock in Milk
is a very affordable dish. So quick and easy to cook - healthy as well.
This recipe for Poached Pollock in Milk serves/makes: 4 - 6 servings
The Poached Pollock in Milk recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pollock
Preparation Method: Poached/Simmered