Pollock Cakes Recipes

BAKED POLLOCK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray it with cooking spray.
• Season fish fillets with herbs, salt, and pepper. Place on the prepared baking sheet.
• Mix sour cream, Parmesan cheese, and melted butter together in a small bowl. Apply sour cream mixture to each fillet.
• Bake in preheated oven until fish flakes easily with a fork, 15 to 25 minutes.

POLLOCK WITH PARSLEY SAUCE & CRISP BACON

Steps:

• To make the sauce, pour the milk into a medium pan and add the onion and bay leaf. Bring to a gentle simmer on the hob and cook for 5 mins. Turn off the heat, then leave to stand for 30 mins. When cool, remove the onion and bay leaf.
• To prepare the fish, toss the flour, a pinch of salt and a couple of twists of black pepper in a large bowl. Add the fish, skin-side down, to coat the skin lightly in the flour. Heat the oil in a large non-stick frying pan over a medium-high heat. Add the fish, skin-side down, and the bacon. Cook the fish for 5-6 mins or until the skin is crisp and it is almost completely opaque - there should be a couple of fingers' width of uncooked fish running down the centre. Cook the bacon until it is really crisp, turning once, then remove and drain on kitchen paper.
• Meanwhile, finish making the parsley sauce. Melt the butter in a small pan and stir in the flour. Cook for 30 secs. Slowly add the milk to the pan, stirring. Simmer gently for 5 mins, stirring continuously. Season with a good grating of nutmeg, salt and pepper. Keep warm over a low heat, stirring occasionally.
• Flip the pollock over, reduce the heat slightly and cook on the other side for a further min or so until just cooked. Increase the heat under the sauce until it begins to bubble. Stir in the parsley and add a little extra milk if the sauce seems too thick. Season a little more if you like.
• Place the fish on 2 warmed plates. Spoon over the sauce and place the bacon on top. Serve.

POLLOCK CAKES

Steps:

• In a food processor, grind the pollock, carrots & potato together.
• Add in the eggs, salt, coconut flour & coconut milk and mix well.
• Heat some coconut oil in a pan and scoop some of the mixture inches It might be a bit liquid, but if you let the bottom brown properly, you should be able to (carefully) flip it over. Cook until nice and brown on both sides.

POLLOCK FISH CAKES

Steps:

• Directions
• In a small skillet over low heat, melt the butter. Add the green onions and garlic. Cook for 2 minutes.
• In a medium bowl, place the flaked fish, mashed yuca, cooked onions and garlic, bread crumbs, cilantro,mustard, cumin, red pepper flakes, salt and pepper and mix well.
• In a separated bowl, whisk together the cream and eggs until well blended. Add to the fish mixture and mix well.
• Form the mixture into round cakes. In a large saute pan over medium-high heat fry the cakes in the oil, turning once, until lightly browned, about 3 minutes per side. Serve with lime wedges on the side.

BAKED POLLOCK

Steps:

• Preheat oven to 350 degrees.
• Cover half sheet pan with foil and spray with non stick cooking spray.
• Mix all ingredients except fish.
• Spread mixture on one side of each fillet.
• Bake uncovered for 15 to 25 minutes (depending on the thickness of you fish) till fish is done.
• Brown slightly with broiler if desired.