Baked Wild Alaska Pollock with Lemon Couscous & Beurre Blanc | Genuine Alaska Pollock Producers
Elevate your cooking with an all-star recipe from James Beard Award-winning Chef Thierry Rautureau!
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Cooking tools:
- Fine-mesh sieve
- Pastry brush
- Chef's knife
- Cutting board
- Paring knife
- Saucepan
- Baking sheet
- Mixing bowl
- Whisk
- Fork
- Spoon
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Plate
Ingredients
- 4 Wild Alaska Pollock steaks (4-5 oz each) skin on (or off) and bone out
- 1 ½ cup couscous
- 2 tablespoons olive oil (or butter)
- 1 ½ cup water or broth (fish, chicken or vegetable)
- 4 thin lemon slices in the water/broth
- 1/2 teaspoon salt
- 1 ½ Cup pitted & chopped olives (mix of black & green)
- 4 tablespoons chopped shallots
- 1 tablespoon chopped garlic
- 3 teaspoons Harissa (for spicier result add more Harissa)
- 3 red bell peppers (roasted, skinned and diced small)
- 1 teaspoon chopped thyme
- 1 tablespoon chopped chive
- ¾ Moroccan Olive Oil
- 2 Cups dry white wine
- 1 big shallot, thinly sliced
- 2 tablespoons of heavy whipping cream
- 1 tablespoon Harissa
- 1 C of butter
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