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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, poached pollock with brown butter and peas. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Poached pollock with brown butter and peas is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Poached pollock with brown butter and peas is something that I have loved my whole life.

For the mushy peas, measure the peas in a jug. To serve, butter the baguette halves, then spread them with the mushy peas. This elegant seafood dish will really wow someone special with its delicate flavour and texture - pollock or plaice also work well.

To get started with this recipe, we must prepare a few ingredients. You can cook poached pollock with brown butter and peas using 6 ingredients and 5 steps. Here is how you cook that.

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. Get 1 small shallot, minced
  4. Get 1/4 cup frozen sweet peas
  5. Prepare Smoked salt flakes
  6. Get Lemon wedges

Stir the lemon juice into the butter and set aside. Frozen peas get gourmet treatment with a garlicky-buttery sauce and a flourish of toasted slivered almonds in this healthy vegetable side dish. They make your poached-egg-on-toast a hands-free device. Poached eggs are one of my most favorite things!

Instructions 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.

There's a great bakery here in San Francisco called Arizmendi that sells the best bread. Favorite way to eat them - on whole wheat cousous, with lots of broccoli and peas. A simple and elegant breakfast featuring buttered radishes with toast and a poached egg. Consider a ranch dressing made with pickled ramps or Peas with Horseradish or the Roasted Mushroom Salad made with braised pistachios, pickled Here's one of may favorite Momofuku recipes for asparagus roasted in butter and served with a poached egg and something called miso butter. Egg Noodles with Peas and Brown Butter.

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