Alaskan Pollack with Broccoli in a Cream Sauce
"After eating a dish something like this one in a restaurant, I decided to reconstruct it in my kitchen. A few tries later, this is my delicious recipe"
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
1
ingredients
- 150 g cleaned alaskan pollock fillets (or any other sturdy white fish)
- 100 g broccoli florets
- 50 g shrimp (gambas) (optional)
- 20 g chopped up shallots
-
For the sauce
- 50 g fresh parmesan cheese
- 40 ml cream (7%)
- 20 ml milk (half full)
-
Spices
- 1 pinch salt
- 1 pinch sugar
- 1 pinch dill
directions
- Put olive oil in a pan, heat.
- Add finely chopped shallots, let them become glassy but beware: do not let burn!
- Add the cleaned fish (and gambas/shrimp without their shells).
- Let cook carefully with the lid on top of the pan.
- Cut the broccoli tops up into really little flowers and add to the heating mix.
- Once the fish has turned completely white (it shouldn't turn brown, if it does add some cream or water), add the cream and milk and let come to a slight boil.
- Once boiling, add the parmesan.
- Add spices to your own liking (you can add some pepper too) and let sauce boil down and become thicker.
- Ready!
- Enjoy!
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Reviews
-
This was really good. I'm not going to make it again because it has very very high fat content, but it was good if you don't mind that. -
This is a very good recipe. I did have trouble with the fish falling apart into very small pieces but I think that was because I made 5 servings. I think next time I will steam the fish and make the sauce separate. Thanks for sharing! -
People, you must give this a try. It's fabulous. Amazing what this recipe does with the lowly pollack. The recipe does cook very quickly so don't overdo any of the individual steps or you'll overcook the fish. I skipped the dill and added cayenne. I doubled this for two and they were very generous servings.
RECIPE SUBMITTED BY
I love cooking, using not too elaborate techniques and not too much time, as I am a college student and only have access to a small kitchen.
My passion for cooking began when I was 9, just watching my mother in the kitchen. I always wanted to help, and started out with desserts mostly. Later on, I learned lots about how to prepare seafood from my grandmother (she lives in Bruges and has access to a fresh fish market daily). Now I cook for fun and am always experimenting.
