The fish monger had pollock on sale for a reasonable price and I bought some too. A few month ago I found a recipe for pollock in the french cooking magazine "Cusine et vins de france" and I always wanted to try out but never did and now there it is:
(I reduced the ingredients for two persons and add some vegetable and spice. As for chilli paste or piment d'espelette just use what you have in storage):
2 small pollock fillets, diced finely
1/2 bunch coriander, chopped
1 small egg
1 thick slice white bread soaked in water and crumbled
1 pinch cumin
1 teaspoon harissa (arabian chilli paste)
1/2 garlic glove, minced
a good pinch salt
1 teaspoon lemon juice
2 tablespoons flour
1 can tomatoe chunks with juice (250 g)
1 tablespoon tomatoe paste
1 onion (french echalote), diced
1 garlic glove, minced
1/2 bunch coriander, leaves only
1/2 teaspoon sweet paprika
1 pinch piment d'espelette (french chilli powder)
1 zucchini, cut lengthwise and sliced
1 sweet red bellpepper, cut in triangles
1 sprig rosemary
1/2 garlic glove
1 cup instant couscous
1 3/4 cup vegetable broth
1 small knob butter
As for dicing the fish
|fish dicing, first make thin slices afterwards cut slices in dices|
Take a really sharp knife or it will become a mess. It is a good opportunity to check for fish bones.
First I cooked the sauce:
Roast diced onion in olive oil until translucent, add tomatoe paste and roast it a little while stiring. Add garlic, tomatoe chunks and juice, spices and salt, boil it up and cook on low heat with lid on for 10 minutes.
Mix the chopped fish with egg, bread, salt, spices, coriander, lemon juice and form small balls (size of a satsuma). Toss them in a little flour - careful they are very fragile. Place the balls in the tomatoesauce - don't stir. Cover with lid and simmer for 10 minutes. After 10 minutes turn the balls once, cover with lid and keep warm.
Meanwhile cook vegetables: Heat a little olive oil in a non stick pan and roast the vegetables together with the garlic glove and a rosmary sprig over medium heat until zucchini are done but with a little bite - don't let the vegetable get any roasting marks. Season with salt.
|cooking the vegetables|
Cook cousous: Boil the broth, add couscous, turn off heat, cover with a lid and let sit 5 minutes. Add a little butter and stir a little.
Serve topped with corianer leaves and lemon slice (freshly squeezed lemon juice goes very well with sauce and fish).