Ingredients
- 4 4 Alaska Pollock fillets (4 to 5 oz. each)
- 2 cups 2 cups milk
- 4 Tablespoons 4 Tablespoons butter
- 1/3 cup 1/3 cup flour
- 2 cups 2 cups grated Cheddar or Monterey Jack cheese, divided
- 1 teaspoon 1 teaspoon wholegrain mustard
- Salt and pepper, to taste
- 1/2 cup 1/2 cup fresh white bread crumbs
- A few tiny sprigs of fresh rosemary, plus extra for garnish
Servings:
Units:
Instructions
- Add water to a large pan and bring to a simmer. Rinse any ice glaze from frozen Alaska Pollock under cold water. Turn off heat and gently
- add seafood to pan. Return heat to a simmer. Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for
- fresh/thawed fish. Turn off heat and let seafood rest for 5 minutes or until seafood is opaque throughout; drain.
- Meanwhile, heat broiler/oven to medium-high (450oF). Place four individual gratin dishes, or one large shallow baking dish, in the lower
- part of the oven to warm.
- To make the sauce, put the milk, butter and flour into a nonstick saucepan. Heat, stirring constantly with a small whisk, until the sauce
- thickens. Remove from the heat and add half the cheese, stirring until melted. Add the mustard; season with salt and pepper.
- Remove Alaska Pollock fillets from poaching liquid; break into large chunks and place in the warm dishes. Pour the sauce over the fish.
- Sprinkle with bread crumbs and rosemary sprigs; add remaining cheese over the top.
- Broil for 3 tor 4 minutes, until browned and bubbling. Garnish with extra rosemary, if desired.
- Cooks Tip: For better browning, blend one tablespoon melted butter into the fresh bread crumbs before sprinkling over sauce. This recipes
- is also excellent with Alaska Halibut or Cod!
- Photo by Steve Lee
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