Fisherman brought back 2 good size pollock, in the Cod family, beautiful silvery fish with white flesh.
I cooked some in big pieces, seared slowly and mix with stir-fried veg, good looking dish but meat dry. Next time I will cook it with a cream sauce.
Some thinly sliced and used in oat porridge for breakfast, actually very good, fast to cook through and tender.
Turned the rest into fish paste to keep, added 20% of water and 10 % flour to form a nice texture. Used to make soup and with stir-fried veg.
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