Pollock Pollock fish veg cake before cooking Pollock fish veg cake
Fisherman brought back a Pollock after a whole cold day fishing at the rocky shore. As the flesh of this fish is very flaky and easy to overcook, I decided to filet, remove skin and cook it in different ways.
One half cut into chunks and quick stir fried with parsley, but still not fast enough, the flesh broke into small pieces, fine to eat but not presentable.
After more scratching of the brain, remembered this dish, very common in the good old days, and always delicious, indeed a success, very easy to please.
1. Season fish meat with salt and pepper for a day to firm it.
2. Blend into puree, adding rice wine and water to make the texture more tender, then mix in finely chopped fennel frond.
3. Cut vegetable (pepper, celeriac here, but normally use eggplant and tofu) into pieces, dust one side with flour, fill will fish paste.
4. Sear fish paste side first, when golden, turn over to sear veg side, add 1/2 cup water, soy sauce and brown sugar, cover with lid to cook through.
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