Baked Wild Alaska Pollock with Lemon Couscous & Beurre Blanc | Genuine Alaska Pollock Producers

Baked Wild Alaska Pollock with Lemon Couscous & Beurre Blanc | Genuine Alaska Pollock Producers

www.alaskapollock.org

Elevate your cooking with an all-star recipe from James Beard Award-winning Chef Thierry Rautureau!

View full recipe on www.alaskapollock.org

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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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