Lent is later this year than it normally is, but I decided to go ahead and post this Poached Pollack with Shrimp Sauce Recipe a little ahead of time. It has been a long time sense I have had fished prepared in this manner and for some reason it sounded really good for tonight’s supper; maybe because it’s kind of on the light side.
This is a simple recipe that doesn’t take long to cook, and requires very few ingredients. I served a baked potato on the side, along with broccoli for a vegetable, because the cheesy shrimp sauce is also very good served over the broccoli.
The next time you’re in the mood for fish, or need a Friday recipe for Lent, give this Poached Pollock with Shrimp Sauce Recipe a try; it’s really good.
- 2 pounds Pollock fillets
- 1 can condensed cream of shrimp soup (undiluted)
- ¼ cup milk
- 1¼ shredded cheddar cheese
- 1 teaspoon salt
- ¼ cup sour cream
- Chopped parsley for garnish
- Mix the salt and water together in a large skillet. Rinse fillets, and pat dry with paper toweling – roll the fillets up starting on the narrow end with the dark side in. place the roll-ups seam side down into the skillet. Bring to a boil, cover, reduce heat to simmer. Cook for 15 to 20 minutes or until fish flakes easily with a fork.
- While fish is cooking in a small sauce pan mix together the soup and milk. Cook on medium heat stirring frequently until mixture is warm and smooth. Stir in the sour cream and shredded cheddar and continue cooking until cheese is melted.
- Remove the fish with a slotted spoon onto a serving platter. Top with the shrimp sauce and garnish with parsley.