IceMar Pollock with Walnut Gremolata and Skordalia
Makes 8 servings
Skordalia is a great classic sauce to serve with pollock, cod and haddock. To make a stunning and delicious purple-tinged sauce, replace half of the potatoes with cooked, diced beets. Or a buttery looking, sweet golden sauce can be made by replacing half of the potatoes with a cooked, cubed, dry textured squash such as kabocha.
1 cup (250 mL/90 g) walnut halves, lightly toasted
1/2 cup (125 mL/10 g) roughly chopped fresh parsley leaves, loosely packed
2 tsp (10 mL/4 g) fresh rosemary leaves, finely chopped
1 Tbsp (15 mL/8 g) lemon rind, zested with a zester, not a Microplane, finely chopped
2 cloves (12 g) minced garlic
1 1/2 tsp (7.5 mL/7.5 g) sea salt
2 Tbsp (30 mL/20 g) extra-virgin olive oil
8 x 4 1/2 oz (130 g) center cut portions of IceMar pollock
Place the walnuts and parsley in a food processor. Pulse until the walnuts are the size of peas. Add the rosemary, lemon rind, garlic, salt and olive oil. Pulse until the walnuts are finely chopped. Pat the mixture evenly over the top of the pollock. Bake at 350°F (175°C) for 10-15 minutes depending on the size of the portions. Serve with the skordalia.
Makes approximately 2 cups (500 mL/450 g)
¾ lb (350 g) small russet potatoes
6 cloves (18 g) garlic, minced
1/4 cup (60 mL/24 g) lemon juice
1 Tbsp (15 mL/15 g) cider vinegar
1 tsp (5 mL/5 g) sea salt
1/2 cup (125 mL/100 g) extra-virgin olive oil
Cut the russets in half. Place in a pot along with the garlic and cover with cold water. Bring to a boil, then turn to a simmer. Cook for approximately 15 minutes until tender. Drain well and peel the potatoes while hot. Place the potatoes and garlic in a food processor and pulse a few times to break them up. Add the lemon juice, vinegar and salt; pulse to combine. With the motor running, pour the olive oil through the feed tube in a slow, steady stream. Process only until the oil is incorporated and emulsified. The mixture will be thick, not runny. Scrape into a container, cover and refrigerate until needed.
Recipe courtesy of Karen Barnaby
From Our Family to Your Table