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Pollack is a very tasty fish of the cod family. Pan-fried steak is very good and cheaper than cod or haddock.
Price: £10.12 for two steaks weighting 506g on 13/03/2010 (£20/kg).
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| Two steaks, flat persley and lemon |
The ingredients: two steaks of 250g, flat parsley and a lemon.
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| Pan-fry the seasoned steaks |
Season the steak with a spice mixture of your choosing. Here: origan, sage, paprika and thyme. Add salt. Pan-fry in foaming butter on each side until golden. Put in 200ºC oven for approximately 10 minutes and let to rest. the fish is cooked when the internal temperature is 62-65ºC.
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| Fry the parsley in oil |
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| Take the oil off the parsley |
Wash, dry well and fry the parsley leaves in oil (around 140-150ºC and less than 180ºC where it will darken). Take off the oil with kitchen paper. Reserve.
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| Presentation |
Present and serve quickly on a warm plate.
Pollack (Pollachius pollachius) is called "lieu jaune" in France. Only limited quantities are caught. Its color varies with the habitat, but the back is usually brown shading to yellow and a lighter color on the belly, hence its name yellow lieu. It is a better fish than the related saithe/coalfish/coley/pollock(U.S.)(Pollachius virens) called "lieu noir" in French. Its color is usually greenish brown although sometimes of a charcoal color, hence coalfish – from col, charcoal – and "lieu noir" – black lieu. However there seems to be some confusion between the terms "pollack" and "pollock".
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In the U.S., Alaska pollock (Theragra chalcogramma), a related fish is typically sold frozen as fish sticks or fillets. It's also available as fish "paste" products such as imitation crab (surimi), scallops and shrimp (Sorce:Seafood Watch, Monterey Bay Aquarium)
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