Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos : Pollock Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos

Thursday 18 September 2014

Pollock Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos

Pollock Fish Recipes Biography

Source:- Google.com.pk

Enjoy a new take on fish fingers by making these delicious oriental-style hot fish bites. ating fish in Sicily is as good as it gets. Especially in and around the fishing villages. In Riposto, my Uncle Benny’s town, we ate at a restaurant that was right on a pier over looking the Mediterranean Sea. The eatery was nothing fancy, the four walls of the restaurant were open and in the distance you could see the fishing boats bobbing up and down in the water.

After we took our seats the waiter came over to our table and explained what was on the menu for the evening. He led us over to a large ice chest that was made of wood against a wall and opened up the lid to expose the “catch of the day”. Presented before us was a large assortment of fish that was brought in on that days catch by the local fishermen. We had to choose as he explained what each fish was. It didn’t get any fresher than that.

There were two women in the kitchen that were ready to prepare whatever we picked for dinner that reminded me of my grandmother. Truly a home cooked meal. That evening I had one of the best seafood dinners in my life.

Ingredients:

1 tbsp plain flour

2 x 200g/8oz thick pollack fillets, skin on

1 tbsp sunflower oil

4 rindless rashers good streaky bacon

For the parsley sauce

200ml whole milk

½ medium onion, quartered

1 bay leaf

1 tbsp butter

1 tbsp plain flour

nutmeg, for grating

small bunch curly parsley, chopped

Method:

To make the sauce, pour the milk into a medium pan and add the onion and bay leaf. Bring to a gentle simmer on the hob and cook for 5 mins. Turn off the heat, then leave to stand for 30 mins. When cool, remove the onion and bay leaf.

To prepare the fish, toss the flour, a pinch of salt and a couple of twists of black pepper in a large bowl. Add the fish, skin-side down, to coat the skin lightly in the flour. Heat the oil in a large non-stick frying pan over a medium-high heat. Add the fish, skin-side down, and the bacon. Cook the fish for 5-6 mins or until the skin is crisp and it is almost completely opaque – there should be a couple of fingers’ width of uncooked fish running down the centre. Cook the bacon until it is really crisp, turning once, then remove and drain on kitchen paper.

Meanwhile, finish making the parsley sauce. Melt the butter in a small pan and stir in the flour. Cook for 30 secs. Slowly add the milk to the pan, stirring. Simmer gently for 5 mins, stirring continuously. Season with a good grating of nutmeg, salt and pepper. Keep warm over a low heat, stirring occasionally.

Flip the pollack over, reduce the heat slightly and cook on the other side for a further min or so until just cooked. Increase the heat under the sauce until it begins to bubble. Stir in the parsley and add a little extra milk if the sauce seems too thick. Season a little more if you like.

Place the fish on 2 warmed plates. Spoon over the sauce and place the bacon on top. Serve.

Pollock Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos