Black Pollock Loin Skin Off – Océfrais

129.00 $

Fresh black pollock loin skin off, packed in trays with a ten-day shelf life, which can be cooked in two and a half minutes in a microwave oven, with no preparation, and no loss of flavour.

The fillets are wrapped in a special heat-resistant food-grade plastic film that clings to the fillets like a second skin. Thus, when cooked in the microwave oven, the film on the tray swells like a blister, but without bursting. The fish is cooked in its own water, like steam, in 2 minutes 30″

 

Packing: Skin Pack of 250g, 2 loins

 

Storage: 0° – +2°

 

Origin: France

 

French name: Dos de lieu noir

Quantity

Description

                                                                                  FIERY BLACKENED WILD ALASKA POLLOCK

                                                                                                                                                                  Time: 20 mins

                                                                                                                                                                      Serve: 4

 

                                                                          4 Perfect Pollock Portions® (5 to 6 ounces each)                                            6 to 8 lemon wedges

                                                                          ½ cup canola oil or melted butter                                                                      2 tablespoons blackening spice (recipe below, or prepared blackening spice will work)

 

                                                                                                                                                              Blackening Spice:
                                                                                                          1 tablespoon paprika                                           2.5 tablespoons salt
                                                                                                          1 tablespoon onion powder                                1 tablespoon garlic powder
                                                                                                          1 tablespoon cayenne                                          ¾ tablespoon black pepper
                                                                                                          ½ tablespoon dried thyme                                  ½ tablespoon dried oregano

  1. Rub each Wild Alaska Pollock fillet in 1 tablespoon of canola oil or butter and dust liberally with the blackening spice. 
  2. Preheat oven to 200°F and ready a lined baking sheet.  Heat a large skillet (cast iron is ideal) over high heat for 3 to 4 minutes and turn on ventilation system.  Carefully place two fillets into the skillet, pour half of the remaining oil over each fillet, and cook until the bottom of each fillet appears charred, about 2 minutes. 
  3. Turn fillets over and continue to sear until fish is cooked through (time will vary according to the heat of the pan). 
  4. Place seared fillets onto the lined baking sheet and put into the oven to keep warm. 
  5. Repeat the method with the other two fillets. Serve with melted butter and lemon wedges.
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