📝 About This Recipe
Discover the time-honored tradition of salt-curing with this robust and savory Atlantic Pollock. This method transforms the delicate, lean white fish into a firm, flavor-concentrated delicacy that boasts a deep umami profile and a satisfyingly chewy texture. Perfect for those who appreciate the rustic charm of preserved seafood, this recipe bridges the gap between ancient preservation and modern gourmet cooking.
🥗 Ingredients
The Cure
- 2 pounds Fresh Pollock Fillets (skin-on, pin bones removed)
- 3 cups Coarse Sea Salt (non-iodized is essential for curing)
- 1/4 cup Granulated Sugar (to balance the harshness of the salt)
- 1 tablespoon Black Peppercorns (cracked)
- 3 Dried Bay Leaves (crumbled)
Rehydration & Poaching
- 2 cups Whole Milk (for a gentle, creamy poach)
- 2 cups Water (filtered)
- 4 Garlic Cloves (smashed)
- 3 Fresh Thyme Sprigs
Finishing Touches
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 Lemon (zested and juiced)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Begin by patting the pollock fillets completely dry with paper towels. Any surface moisture will interfere with the initial salt contact.
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2
In a medium bowl, combine the coarse sea salt, sugar, cracked peppercorns, and crumbled bay leaves. Mix thoroughly to ensure the aromatics are distributed.
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3
Spread one-third of the salt mixture into the bottom of a non-reactive glass or ceramic baking dish that is just large enough to hold the fish.
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4
Lay the pollock fillets skin-side down onto the salt bed. Pour the remaining salt mixture over the top, ensuring every inch of the flesh is completely buried.
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5
Cover the dish tightly with plastic wrap and place it in the refrigerator. Let it cure for at least 24 hours, or up to 48 hours for a firmer, more traditional 'salt cod' texture.
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6
After curing, remove the fish from the salt. You will notice the fillets have become much firmer and thinner as the salt has drawn out the moisture. Rinse the fillets thoroughly under cold running water to remove all surface salt.
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7
Place the rinsed fish in a large bowl of cold water and soak for 2-4 hours in the refrigerator, changing the water every hour. This 'desalting' step is crucial to make the fish palatable.
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8
Once desalted, cut the pollock into 3-inch chunks.
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9
In a wide skillet, combine the milk, water, smashed garlic, and thyme sprigs. Bring to a very gentle simmer over medium-low heat.
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10
Carefully submerge the pollock pieces into the poaching liquid. The liquid should just barely cover the fish.
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11
Poach the fish for 8-10 minutes. The fish is ready when it flakes easily with a fork but still holds its shape. Do not let the liquid reach a rolling boil, as this will toughen the proteins.
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12
Using a slotted spoon, carefully remove the fish from the liquid and transfer to a warm serving platter.
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13
Drizzle immediately with the extra virgin olive oil, lemon juice, and top with lemon zest, fresh parsley, and red pepper flakes.
💡 Chef's Tips
Always use non-iodized salt; table salt contains anti-caking agents that can impart a metallic bitterness to the fish. If you prefer a milder salt flavor, extend the soaking time to 6 hours, changing the water frequently. Don't discard the skin until after poaching; it helps keep the delicate flakes together during the cooking process. Ensure your pollock is incredibly fresh before starting the cure; the quality of the raw fish dictates the success of the preservation. For a smoky twist, you can add a drop of liquid smoke to the poaching liquid or use a small portion of smoked salt in your cure mix.
🍽️ Serving Suggestions
Serve alongside boiled baby potatoes tossed in butter and dill for a classic Scandinavian-style meal. Flake the warm fish over toasted sourdough bread rubbed with a raw garlic clove. Pair with a crisp, high-acidity white wine like a Vinho Verde or an Albariño to cut through the salt. Serve as part of a 'Brandade' by mashing the poached fish with garlic-infused mashed potatoes and olive oil. Accompany with a side of bright, pickled red onions to provide a sharp contrast to the rich fish.