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Baked Pollock with White Wine
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Submitted by:
Jimmy |
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Pollock is the fish that they use to make immitation crab meat |
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INGREDIENTS:
- 4 pound(s) , Pollock Fillets
- 4 medium , Shallots Minced
- 4 large , Garlic CLoves Minced
- 3 large , Lemons Sliced Thin
- 1 large , Onion Sliced
- 2 cup(s) , Dry White Wine
- 1 cup(s) , Mushrooms Sliced
- 1/3 cup(s) , Fresh Parsley Chopped
- 3 tablespoon(s) , Lemon Juice
- 3 tablespoon(s) , Butter
- 3 tablespoon(s) , Flour
- 1/2 teaspoon(s) , Cayenne
- 1 pinch , Cloves
- 0 to taste , Salt and Pepper
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| Instructions: |
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Arrange Pollock Fillets in a large, buttered glass baking dish and scatter onion rings over fish. Mix together shallots, garlic, mushrooms, lemon juice, cloves, salt and pepper, and sprinkle over fish and onions. Pour wine into baking dish to almost cover fish, then bake (25 minutes) at 375° F - remove fish and test to see if it flakes easily with a fork. Remove fish to a large serving plate, pour remaining liquid into a small saucepan and, over high heat, reduce to 1½ cups. Cream together butter and flour, and add to liquid, stirring mixture together to thicken; when thick, add cayenne and pour over fish. Garnish fish with chopped parsley and lemon slices. |
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