Pollock Gratin. 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. Add flour, stir. - Add milk stirring constantly until the sauce thickens.
To make the sauce, put the milk, butter and flour into a nonstick saucepan.
Heat, stirring constantly with a small whisk, until the sauce Place pollock fillets in the backing dish.
Season with salt and pepper to taste.
You can have Pollock Gratin using 9 ingredients and 3 steps. Here is how you cook that.
Ingredients of Pollock Gratin
- Prepare 1 kg of Pollock fillets.
- You need 150 gr of Yellow cheese.
- It's 300 ml of Milk.
- You need of Butter 1 tb.s.
- You need of Flour 1 tb.s.
- You need of Herbes de Provence.
- Prepare of Pepper.
- It's of Salt.
- Prepare of Green onions.
Pour the sauce over the fish. Rinse any ice glaze from the frozen Alaska pollock under cold water. Turn off the heat and gently add seafood to pan. Add milk stirring constantly until the sauce thickens.
Pollock Gratin instructions
- 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.
Add half the grated cheese, stirring until melted. Some good choices for fish are haddock, cod, pollock, and catfish. If the fish fillets are thick, allow a bit more baking time; the fish should flake easily and be opaque. Wild Alaska Pollock Gratin This recipe for a fish gratin from The Telegraph is creamy, bubbling indulgence topped with a crispy pangrattato. Season the pollock fillets with paprika and black pepper.