Herbed Alaska Pollock And Broccoli Food

HERBED BROCCOLI MASHED POTATOES

Steps:

• Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the chives, dill, parsley and 2 teaspoons salt; season with pepper.

ALASKAN POLLACK WITH BROCCOLI IN A CREAM SAUCE

Steps:

• Put olive oil in a pan, heat.
• Add finely chopped shallots, let them become glassy but beware: do not let burn!
• Add the cleaned fish (and gambas/shrimp without their shells).
• Let cook carefully with the lid on top of the pan.
• Cut the broccoli tops up into really little flowers and add to the heating mix.
• Once the fish has turned completely white (it shouldn't turn brown, if it does add some cream or water), add the cream and milk and let come to a slight boil.
• Once boiling, add the parmesan.
• Add spices to your own liking (you can add some pepper too) and let sauce boil down and become thicker.
• Ready!
• Enjoy!

HERBED ALASKA POLLOCK AND BROCCOLI RECIPE

Steps:

• Microwave Method: Place broccoli in shallow microwave-safe dish. Cover with waxed paper and microcook at High (100%) 3 minutes. (Recipe developed for 600 to 700 watt microwave ovens.) Separate spears; place pollock in dish with broccoli. Brush with oil; sprinkle with oregano and thyme. Cover with waxed paper. Microcook at High 4 to 5 minutes or until fish flakes when tested with a fork and broccoli is tender; rotate dish 1/4 turn twice during cooking. Sprinkle with parsley. Conventional Method: Cook broccoli in boiling water 1 to 2 minutes or until spears can be separated. Drain and place in greased shallow baking dish with pollock; brush with oil and sprinkle with oregano and thyme. Bake, covered at 450 degrees, allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until fish flakes when tested with a fork. Sprinkle with parsley. This recipe yields 2 servings.

HERBED BROCCOLI

Steps:

• Cook broccoli in 1" of boiling water.
• (I used the stems, too.) Boil about 6 minutes until crisp tender; drain and set aside.
• Heat oil in skillet over med heat.
• Stir in remaining ingredients.
• Heat about 1 minute, stirring often, until hot.
• Add broccoli and toss gently.

WILD ALASKA POLLOCK COCONUT CURRY WITH CUCUMBER YOGURT SAUCE

Steps:

• 1. Heat olive oil in a large, wide-rimmed sauté pan over medium heat. Add onion and cook until softened, about 3 minutes.
• 2. Add garlic and ginger and sauté for a minute until aromatic. Add turmeric and black cumin seeds. Add cauliflower, broccoli, and bell pepper and toss to coat in spices. Pour in coconut milk and serrano pepper (if using) and bring to a low simmer. Cover and simmer for 5 minutes longer.
• 3. Season with 1 teaspoon of salt, then stir in wild Alaska pollock. Simmer 5 minutes, or until fish is cooked through.
• 4. Meanwhile, make the cucumber yogurt sauce. In a bowl mix together yogurt, cucumber, remaining ½ teaspoon salt, and garam masala.
• 5. To serve, spoon the wild Alaska pollock coconut curry over steamed basmati rice. Drizzle yogurt cucumber sauce on top, or serve on the side.