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Crab Pastry Shells Tasty Recipe.
The color and texture of the Alaska Pollock are white and Cod-like with a more tender texture, a milder taste, whiter color and lower oil content. Pollock has a moderate to low fat content and a mild, slightly sweet flavor. The skin is edible and delicious. Its mild flavor and snow-white, tender flesh are particularly kid-friendly and appealing. Boneless fillets are creamy tan in color. Cooked, the lean meat is white and firm with good flake.
Pollock is an excellent source of healthy vitamins and Minerals. Per 3.5 oz (100 g) raw edible portion it contains 118 Calories, 1.26 g Total Fat, 110 mg Sodium, 24.92 g Protein, 456 mg Potassium, 77 mg Calcium, 0.59 mg Iron, 86 mg Magnesium, 283 mg Phosphorus, and also Vitamin A, Vitamin B-12, Vitamin B-6.
Simmered Pollock Recipe - Made with crab flavored pollock, onion, carrot, chicken broth, heavy cream, and mandarin oranges. Nutritions Per 1 serving: 504 calories, 30 g carbohydrates, 15 g proteins, 36 g sugar, 0.4 g fibers.
Ingredients:
- 12 crab-flavored Pollock sticks, diced
- 2 tablespoons (30 mL) butter
- 1/2 onion, finely chopped
- 1/2 carrot, finely chopped
- 1/4 celery stick, chopped
- 2 tablespoons (30 mL) curry powder
- 3 tablespoons (45 mL) flour
- 1 1/2 cups (375 mL) warm chicken broth
- Salt and pepper, to taste
- 1/4 cup (60 mL) heavy cream (35%)
- 1 teaspoon (5 mL) freshly chopped parsley
- 1/2 cup (125 mL) canned mandarin oranges, drained
- 4 baked flaky pastry shells, kept warm
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Serves/Makes: 4
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How to cook Crab Pastry Shells:
- Into a fry pan, heat butter.
- Add chopped onion, carrot and celery cover and simmer for 3 to 4 minutes, over medium heat.
- Stir in curry powder and flour cook for 1 minute, uncovered, over medium heat.
- Stir in chicken broth salt and pepper simmer for 8 to 10 minutes.
- Well mix in cream and parsley simmer for 3 to 4 minutes more.
- Stir in crab-flavored pollock dices and drained mandarin oranges.
- Simmer for 2 to 3 minutes, over low heat.
- Fill warm pastry shells with mixture and serve.
Notes:
This recipe for Crab Pastry Shells serves/makes: 4. It is delicious, simple, and very affordable dish.
Main Ingredient: Alaska Pollock
Preparation Method: Poached/Simmered
Cuisine: American
How to fillet Pollock:
With fish facing away from you, use a sharp, thin-bladed knife to cut along the back of the fish, from tail to head. Make a second cut just behind the gills, down to the backbone. Holding the knife at a slight angle, cut along the bone to free the back side of the fillet. Peel back the free meat, then cut fillet away from the rib cage. Turn fish over and repeat above steps for second fillet.
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Pollock Recepies
Fish Recepies
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