Recipe of Super Quick Homemade Poached pollock with brown butter and peas

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The ingredients needed to make Poached pollock with brown butter and peas:

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

Add the garlic cloves and toss the peas so they are coated in the butter. Don't be afraid of the butter, there's a lot in this recipe. Frozen peas get gourmet treatment with a garlicky-buttery sauce and a flourish of toasted slivered almonds in this healthy vegetable side dish. Haggis (Scottish Gaelic: taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock.

Instructions to make Poached pollock with brown butter and peas:

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.

Frozen peas get gourmet treatment with a garlicky-buttery sauce and a flourish of toasted slivered almonds in this healthy vegetable side dish. Haggis (Scottish Gaelic: taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock. A pea side dish of buttered peas cooked with onions. When I was really small we would only have that particular dish when peas were is season, there were no frozen peas or any other frozen products that one could buy during the communist times in Romania. Melt butter in a large nonstick skillet over medium heat.

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