Seared Pollock Fillet with Caramelized Onions from Kitchen of Light: New Scandinavian Cooking by And
THIS IS RUSTIC FOOD, AS SIMPLE AND TASTY AS YOU COULD DESIRE. WHEN ONIONS ARE COOKED FOR A LONG TIME, THEY BECOME WONDERFULLY SWEET AND AROMATIC. THE ONIONS CAN BE MADE UP TO ONE DAY IN ADVANCE.
Ingredients
- 6 large yellow onions, cut into ⅓-inch slices
- 2 teaspoons sugar
- 2 to 3 tablespoons bacon fat or butter
- freshly ground black pepper
- Fine sea salt
- 2 teaspoons all-purpose flour
- 2 whole cloves
- 2 tablespoons unsalted butter
- One 1½-pound pollock fillet, skin on, cut into 4 equal pieces
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