Poached pollock with brown butter and peas Miso Browned-Butter Hollandaise & Quick-Pickled Shallots. To make the hollandaise: I highly recommend using an immersion blender for this recipe rather than a regular blender. With small quantities like this, a regular blender tends to splatter the ingredients all over the lid and nothing ends.

Ingredients of Poached pollock with brown butter and peas

  1. You need 4 of deboned, skinless pollock fillets.
  2. Prepare 1/3 cup of salted butter.
  3. You need 1 of small shallot, minced.
  4. Prepare 1/4 cup of frozen sweet peas.
  5. Prepare of Smoked salt flakes.
  6. You need of Lemon wedges.

Poached pollock with brown butter and peas step by step

  1. Fill a medium saute pan with about 1 in. of neutral oil. Carefully lay the pollock into the oil and turn the heat to medium. Once you see a steady stream of tiny bubbles floating to the surface, take the pan off the heat..
  2. Add the butter and shallot to a large nonstick pan on medium-high heat. While you wait for the butter to brown, move on to Step 3..
  3. Lay the frozen peas out in a single layer on a plate. Microwave the peas in 20 second bursts until they're just warmed through..
  4. Check the butter sauce. Once the foaming slows and the butter reaches a caramel colour, carefully transfer the pollock from the saute pan to the butter sauce. Spoon some of the melted butter over the fillets, but don't flip them. Let the fish sit for 1 minute, then carefully transfer the fillets to a plate. Pour the brown butter over top..
  5. Sprinkle the peas onto the plate. Sprinkle a little smoked salt onto each fillet. Serve with the lemon wedges..

They are more smooth with less bite than the other varieties, are wonderful raw, and butter is a perfect companion, hence these buttered radishes. Brown butter makes everything taste better, especially this pasta with spinach and mushrooms. It's a quick and easy dinner! Once you try it, you will want to use brown butter again and again—and there's honestly nothing wrong with that. Brush large heavy-duty rimmed baking sheet with olive oil.

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