Recipe of Ultimate Poached pollock with brown butter and peas

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, poached pollock with brown butter and peas. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Poached pollock with brown butter and peas is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Poached pollock with brown butter and peas is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook poached pollock with brown butter and peas using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Poached pollock with brown butter and peas:

1. Take 4 deboned, skinless pollock fillets
2. Prepare 1/3 cup salted butter
3. Prepare 1 small shallot, minced
4. Prepare 1/4 cup frozen sweet peas
5. Take Smoked salt flakes
6. Get Lemon wedges

Steps 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.

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