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Baked whole pollack

  • 29-09-2012 9:50pm
    #1
    Birroc
    Closed Accounts Posts: 1,070 ✭✭✭


    Hi,

    I caught 2 pollack today, I have gutted them and taken the heads off. I want to stuff the cavity with something (garlic/onion maybe, parsley?) and cover it in tin foil and then bake it. I do not want to fillet it at all.

    Firstly how long should I cook it for and at what heat?
    Secondly any advice on making it better/tastier?


Comments

  • #2
    damagegt
    Registered Users, Registered Users 2 Posts: 2,061 ✭✭✭damagegt


    Birroc wrote: »
    Hi,

    I caught 2 pollack today, I have gutted them and taken the heads off. I want to stuff the cavity with something (garlic/onion maybe, parsley?) and cover it in tin foil and then bake it. I do not want to fillet it at all.

    Firstly how long should I cook it for and at what heat?
    Secondly any advice on making it better/tastier?

    I find pollock to have quite a mild flavored.Cooking time will all depend on size.Any of the cod/ling/pouting recipes will work well.I like to use soya/limes/coriander and some sprouting broccoli.

    It makes great fish n' chips when battered or crumbed .I use cream crackers and a spiced flour when crumbing or thin crisp white beer batter and some homecut chips with hot taco sauce.
    Pollocks biggest down fall is its shelf life.Id eat it that day or defiantly the second.


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