Pollock with parsley sauce & crisp bacon - Good Food Middle East
Flour-coated fish with crispy skin, served in a rich parsley milk sauce. Perfect for a special dinner!
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Cooking tools:
- Fish spatula
- Nonstick skillet
- Saucepan
- Mixing bowl
- Stove
- Chef's knife
- Cutting board
- Microplane
- Measuring spoon
- Spoon
- Paper towel
- Plate
Ingredients
- 1 tbsp plain flour
- 2 x 200g/8oz thick pollack fillets, skin on
- 1 tbsp sunflower oil
- 4 rindless rashers good streaky bacon
- 200ml whole milk
- ½ medium onion, quartered
- 1 bay leaf
- 1 tbsp butter
- nutmeg, for grating
- small bunch curly parsley, chopped
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