Alaska Pollock Fillets
Alaska Pollock is a white fish, rich in proteins and with a low content of fats and carbohydrates.
Alaska Pollock Fillets are used very often as raw material for fish fingers.
- Alaska Pollock fillets, skinless and boneless
- Low level of glazing: 5%.
- Wild caught fish, captured in the cold Pacific Ocean waters
Species: Theragra Chalcogramma
Tip: When you buy frozen fish always check the species Latin name that is mandatorily mentioned on the package.This is the best method to test the authenticity of the fish.
International names: Alaska Pollock (English), Colin d'Alaska (French), Abadejo de Alaska (Spanish)
- 100% natural, no additives, no preservatives
- Natural source of Omega 3
It can be cooked traditionally, in the oven.
Before cooking, it is recommended to defrost the fish fillets in the refrigerator (2-4 °C), for about 12 hours.
Do not freeze again, once defrosted.
Alaska Pollock Fillets gratin with spinach and parmesan side dish
Ingredients for 3 servings:
- 600 g Edenia Alaska Pollock Fillets
- 200 g sour cream
- 150 g cheese
- 100 g parmesan
- 450 g Edenia Leaf Spinach
- 2 yokes
- 1 clove of garlic
- salt, pepper, to preference
Salt the fillets and put them on a tray. In a bowl, mix 2 spoons of sour cream, the yokes and the grated cheese, and then add this composition to the fish. Put the tray in the oven, preheated at 220°C, for 15-20 minutes.
Separately, in a pan, melt the butter and fry in it the clove of garlic, for flavor. When it becomes golden, remove the clove of garlic and in the remaining butter fry the spinach.
Season to your preference.
Serve it with the fillets cooked in the oven, with parmesan grated on top.
A glass of white wine will complete this delicious meal.
- -18°C until the date on the package
100g product contain:
- kcal 79 4%
- proteins 17,9g 36%
- sodium 59mg 2%
- potassium 433mg 12%
din *GDA – Guideline Daily Amount. Individual nutritious requirements can vary depending on age, sex, level of physical activity and other factors