Pollock is a white fleshed firm marine fish. Although traditionally a popular source of food in some countries like Norway, in the United Kingdom it has previously been largely consumed as a cheaper and versatile alternative to cod and haddock in the West Country, elsewhere being known mostly for its traditional use as "Pollack for puss / coley for the cat." However, in recent years pollock has become more popular due to over-fishing of cod and haddock. This fish is often used in fish mince and fish cakes. Perfect for making fish and chips.
Serves 4
600 g fresh Pollock (fillet without skin) (Sei)
100 g white breadcrumbs
bunch of parsley, thyme and basil
60 g grated Parmesan cheese
100 g softened butter
salt, sugar and white pepper to season
First prepare the fish and the crust. Portion the fish, cutting about 150-160 g pieces. Season both sides and set aside. In a food food processor puree the butter and herbs, add the breadcrumbs and grated Parmesan. Season. The crust resembles slightly moist coarsely and green colored crumble. Push the crust on top of the fish to cover it with 2-3 mm layer. Arrange the portions on a tray and preheat the oven to 190 °C. They need a cooking time for about 8-12 minutes.
Risotto: there is a few important points while cooking a risotto. I will add a link to the basics of picking the right rice and preparation steps. The ingredients may vary but in the end all You need to know really is how to make the risotto base. http://italianfood.about.com/od/tipstricks1/a/aa091697.htm
500 g Carnaroli, Vialone Nano, or other short grained rice such as Arborio
40 ml olive oil
1 medium onion (finely diced)
2 carrots (finely diced)
1 medium leek (finely chopped)
small bunch parsley (chopped only once)
1 med bay leaf
700 ml stock (fish or vegetable, if You're brave enough, mix 1/3 of chicken stock with 2/3 of fish stock)
300 ml white wine
100 g shelled blue mussels
150 g small shrimps (peeled)
100 g butter
70 g finely grated Parmesan
salt, white pepper and sugar
I recommend You check out the link, I will give a short overview of this recipe.
First heat up the stock. This needs to be hot as You start adding it to the rice. My small trick is also to mix in the white wine to the stock. This is how You keep reducing the wine along with the stock and round out the flavor, which will be more rich at the end. Then heat the olive oil on a pot and glaze the onion with carrots and bay leaf. Season. Add the rice and cook in oil giving it a stir constantly. The rice will go translucent as the onions. Make sure that You don't brown the onions, work with medium low heat. Season.
Start adding the hot stock in small amounts. You have 1 liter of liquid together. Divide this in 5-6 amounts. Remember to stir the risotto, cooking with little liquid can end with disaster when lack of attention.
It is every ones personal choice how firm they like their risotto. I prefer it almost soft and creamy while most cooks leave the grains quite "al dente". So if You haven't done this before I recommend to start tasting after 12-15 minutes of cooking.
After last addition of stock add the leeks, mussels and shrimps. Cook for 2 minutes and take out from heat. Add Parmesan, soft butter and parsley. Season. Cover the pot for 3 minutes.
The perfect result should look like runny oatmeal porridge. Serve it on the center of a plate and it should find its way over the dish. If it seems too firm, add a bit stock or water (hot).
Center the plate with crusted Pollock and garnish with a slice of lemon and herbs.
Enjoy!
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