About the Recipe
This elegant Pollock dish combines our Japanese inspired “Sake To Lees Seasoning” with a rich butter sauce for a quick yet impressive meal that lets the delicate fish shine.
Prep Time:
Cook Time:
Serves:
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Ingredients
INGREDIENTS
3-4 fillets Pollock (or other fish)
2 Garlic cloves (minced)
1 Tsp Capers (optional)
1/2 cup Butter
1 Tbsp Sake to Lees Seasoning (split in two)
3 Tbsp Tongue Thai’d Vinegar
Sliced lemon wheels and fresh chervil/parsley for garnish.
5 mins
4
10-12 mins
Easy
Preparation
1. In a large frying pan, melt the butter over medium-low heat.
2. Add minced garlic to the melted butter and cook until golden brown, about 1-2 minutes.
3. Stir in the Tongue Thai'd vinegar and Sake to Lees seasoning until well combined.
4. Gently place the Pollock fillets in the pan. Cook for 5-6 minutes per side over medium-low heat, continuously basting the fish with the poaching liquid.
5. Test for doneness by checking if the fish flakes easily with a fork. Once done, carefully remove fillets from the pan.
6. Garnish with fresh lemon wheels and sprigs of chervil or parsley.
Serve immediately while hot, spooning additional pan sauce over the fish if desired.
**Chef's Note:** For best results, ensure your Pollock fillets are completely defrosted and patted dry before cooking. This will help them cook evenly and achieve the best texture.