Pollock Gratin. Rinse any ice glaze from frozen Alaska Pollock under cold water. Turn off heat and gently add seafood to pan. Add water to a large pan and bring to a simmer.
This Alaska pollock gratin is far from diet food, however it's a worth-while indulgence.
Gooey cheese, pungent mustard, and Alaska pollock make for a lovely taste and textural combination.
Place four individual gratin dishes, or one large shallow baking dish, in the lower part of the oven to warm.
You can cook Pollock Gratin using 9 ingredients and 3 steps. Here is how you cook it.
Ingredients of Pollock Gratin
- It's 1 kg of Pollock fillets.
- You need 150 gr of Yellow cheese.
- It's 300 ml of Milk.
- Prepare of Butter 1 tb.s.
- It's of Flour 1 tb.s.
- You need of Herbes de Provence.
- Prepare of Pepper.
- You need of Salt.
- It's of Green onions.
To make the sauce, put the milk, butter and flour into a nonstick saucepan. Mediterranean-Inspired Bake with Wild Alaska Pollock This gluten-free dish is not your traditional casserole. Spray a baking sheet with butter flavored cooking spray. Place on baking sheet and layer with onion, green pepper, and tomato slices.
Pollock Gratin step by step
- Heat oven to high (250-275 C). Cut pollock fillets into 2-3 pieces ans place on the rack for 5-6 minutes to drain. Melt the butter in saucepan. Add flour, stir..
- Melt the butter in saucepan. Add flour, stir. Add milk stirring constantly until the sauce thickens. Add half the grated cheese, stirring until melted. Place pollock fillets in the backing dish. Season with salt and pepper to taste. Pour the sauce over the fish. Season with Herbes de Provence. Add remaining grated cheese over the top. Set oven temperaturre to 230 C and bake abt 25 minutes. Garnish with green onions..
- Step by step video https://youtu.be/hSUnJeg4Kz8?sub_confirmation=1.
The mild white fish fillets bake to perfection in a simple sauce with cheese and a buttery breadcrumb topping. Just add a tossed salad or steamed veggies, and you have a delicious meal in no time. Some good choices for fish are haddock, cod, pollock, and catfish. This excellent pollock gratin recipe makes an incomparable taste and textural combination. I am not sure if such backed pollock can be conside.