Usuba
Pollock Stewed with Onions and Herbs
Tender pollock fillet, sautéed with red onion and aromatic spices. The fish is stewed in white wine with French herbs, bay leaf and fragrant pepper. A simple and quick dish with a delicate flavor.
- Total
- 25 min
- Standard serving
- 188.8 g
1
Ingredients
Total 9
Instructions
- 1
Step 1
Cut the pollock fillet into cubes.
- 2
Step 2
Chop the red onion into large pieces.
- 3
Step 3
Drizzle the fillet with dry white wine.
- 4
Step 4
Heat butter and olive oil in a skillet.
- 5
Step 5
Add the onion and fry for 1 minute.
- 6
Step 6
Mix, add a bay leaf and allspice peppercorns.
- 7
Step 7
Add the fish and fry for 2–3 minutes.
- 8
Step 8
Add the French herb mixture and reduce the heat to medium.
- 9
Step 9
Stir, cover with a lid and simmer for 3–5 minutes.
- 10
Step 10
Remove the lid, salt to taste and stir.
- 11
Step 11
Remove the bay leaf and peppercorns. Place on a dish and serve.
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