Poached Pollock with Shrimp Sauce Recipe



  • 2 pounds Pollock fillets
  • 1 can condense cream of shrimp soup (undiluted)
  • 1/4 cup milk
  • 1 1/4 shredded cheddar cheese
  • 1 teaspoon salt
  • 1/4 cup sour cream
  • Chopped parsley for garnish


  1. 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.
  2. Place the roll-ups seam side down into the skillet.
  3. Bring to a boil, cover, reduce heat to simmer. Cook for 15 to 20 minutes or until fish flakes easily with a fork.
  4. While fish is cooking in a small saucepan mix together the soup and milk. Cook on medium heat stirring frequently until mixture is warm and smooth.
  5. Stir in the sour cream and shredded cheddar and continue cooking until cheese is melted.
  6. Remove the fish with a slotted spoon onto a serving platter. Top with the shrimp sauce and garnish with parsley.