Cooking Pollock

BEFORE COOKING:

Thaw the frozen pollock completely. Clean, rinse, and cut it into portions. If cooking the pollock whole, prepare it by removing the gills (they would impart a bitter taste to the dish).

COOKING:

Place the fish into boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or wine alone. The liquid may cover the fish up to half its height. Simmer on low heat to avoid breaking the delicate flesh: fillets and medallions – for 5–8 minutes, very large pieces or whole fish – for 10–15 minutes. Add garlic crushed with salt and sugar. You may also add slices of lemon or onion, peppercorns, dill, basil, marjoram, thyme, saffron, and other spices. Dried mushrooms can also be added to the broth. Cook covered tightly. The pollock is done when its color turns lighter, and the pieces of flesh separate easily.

AFTER COOKING:

Carefully remove the cooked fish with a slotted spoon. The cooking liquid is excellent for making a sauce.

SERVING SUGGESTION:

Cooked fish tastes excellent with a butter sauce, dill sauce, or with chives and mint oil. Serve it accompanied by coleslaw, salads, or with rice, potatoes, lentils, or millet porridge.

Enjoy your meal!