xt7wst7dvq7p https://exploreuk.uky.edu/dips/xt7wst7dvq7p/data/mets.xml United States. Bureau of Commercial Fisheries 1970 bulletins I 49.49/2:16 English [National Marketing Services Office] This digital resource may be freely searched and displayed in accordance with U. S. copyright laws Fisheries Marketing Bulletins Cooking (Pollock) Portraits With Pollock, 1970 text image 28 pages, illustrations, 22 cm. Call Number: I 49.49/2:16 Portraits With Pollock, 1970 1970 1970 2022 true xt7wst7dvq7p section xt7wst7dvq7p )  } ‘ dullHl‘mlm-MHJIILNIHLHIQWQMJHLUIMIQHHHM - _

 

  

 

FOREWORD

The Department of the Interior’s Bureau of Commercial Fisheries and the domes-
tic fishing industry, especially that part of the industry located in New England.
recommend pollock, an excellent seafood—nutritious, flavorful and satisfying—
a delicious substitute for haddock.

Pollock is available in great numbers in the cold waters of the North Atlantic
but is a relatively unused food resource. They are more difficult to catch than
haddock, but haddock have experienced spawning failures during the past 5
years. The famous Georges Bank haddock populations are extremely low.

The United States and 13 other nations and their fishing fleets are cooperating
in a program to rehabilitate the haddock resource. International annual catch
quotas have been imposed and fishing for haddock in certain areas is prohibited
during the spawning season. This program will continue at least through 1972.

With little or no haddock on the market, fishing efforts are now concentrated
on pollock, a close relative of both the haddock and cod. Try pollock using your
own favorite recipe, or the Bureau of Commercial Fisheries tested and approved

recipes in this publication.
flange] 75% . Wm

Charles H. Meacham
Commissioner for Fish and Wildlife

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I“. 4,31%.

 

 

 

 

 

The Bureau of Commercial Fisheries of the U.S.
Department of the Interior proudly presents a new
showing of Portraits with Pollock. In an unusual series

of still lifes, the Bureau portrays this versatile fish in an
exciting array of seafood spectaculars for today’s busy
homemaker. By using classic techniques of the masters,
the Bureau has captured all the rich flavor and
imagination of American pollock in this special
collector’s edition.

 

    

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Pollock Sandwich Loaf
Baked Pollock with Cornbread Stuffing

Pollock Fillets Amandine
Barbecued Pollock Burgers

Pollock Stew with Bacon-Cornbread Dumplings
Pollock Stroganoff on Noodles

Oriental Pollock with Peas
Sweet and Sour Pollock ’

Fish and Chips
Pollock-Noodle Casserole

Baked Pollock Loaf with Cranberry Sauce
Cranberry Sauce

Pollock Bake with Zucchini and Tomatoes
Pollock and Peas with Shrimp Sauce

Pollock Pancake Rolls

Herbed Pancakes

Cheese—Crusted Pollock Steaks

Baked Pollock Fillets with Sauerkraut

Baked Pollock with Cranberry—Orange Sauce
Cranberry-Orange Sauce
Pollock Steaks with Olive-Caper Sauce

Curried Pollock and Fruit Salad
Hearty Pollock Salad

Hearty Pollock Chowder, Oven-Made
Pollock with Tangy Sauce

Crunchy Pollock Salad
Herbed Pollock

Pollock and Pea Casserole with Corn Chips
Pollock-Tomato Sauce with Spaghetti

Poached Pollock Hollandaise
Pollock with Rarebit Sauce

Pollock Fillets, Yucatan Style
Pollock Curry

Broiled Pollock Steaks with Barbecue Sauce
Pollock Smothered with Onions

 POLLOCK SANDWICH LOAF

1 pound pollock 1 loaf Vienna bread, about
or other fish fillets, 14 inches long
fresh or frozen 1/2 cup salad dressing
1 cup boiling water 1/2 cup chili sauce
1 onion slice 1/2 cup chopped dill pickles
2 tablespoons lemon juice 1/4 cup sliced green onions
3/1 teaspoon salt 1 tablespoon horseradish

1 cup shredded cheddar cheese

Thaw frozen fish. Place fish in a 10—inch fry pan. Add water,
onion slice, lemon juice, and 1/2 teaspoon salt. Cover and simmer
5 to 10 minutes or until fish flakes easily when tested with a fork.
Remove fish from liquid; drain and chill. Flake. Cut loaf of bread
in half lengthwise. Hollow out top and bottom halves leaving an
outside shell 3/4—inch thick. Tear bread removed from center of
loaf into small pieces. Combine remaining ingredients, flaked fish,
and bread pieces; mix well. Pile into bottom shell and mound up.
Place top shell over filling. Wrap loaf securely in aluminum foil.
Bake in a hot oven, 400°F., 40 minutes or until loaf is hot. Cut in
thick chunks or slices. Makes 6 servings.

BAKED POLLOCK WITH CORNBREAD STUFFING

2 pounds pollock 4 cups crumbled cornbread
or other fish fillets, 2 cups soft bread cubes
fresh or frozen {1/2 -inch]
1 cup sliced celery 1% teaspoons salt
1 cup sliced fresh mushrooms 1/2 teaspoon fines herbes blend
1%; cup sliced green onions 1/2 cup hot water
1/2 cup butter or margarine 2 tablespoons lemon juice
Paprika

Thaw frozen fish. Cut fillets into 6 portions. Add celery, mush-
rooms, and onions to 6 tablespoons butter or margarine in 10-inch
fry pan. Cook until tender but not brown. Combine with 1/4 tea-
spoon salt, fines herbes, and hot water; mix carefully. Toss lightly
with breads. Turn stuffing into well-greased baking dish, 12 x 8 x
2 inches. Arrange fish in a single layer on stuffing. Melt remaining
2 tablespoons butter or margarine and drizzle over fish. Drizzle
lemon juice over fish. Sprinkle with paprika and remaining 1 tea—
spoon salt. Bake in a moderate oven, 350°F., 25 to 30 minutes or
until fish flakes easily when tested with a fork. Makes 6 servings.

 

  

 

 

POLLOCK FILLETS AMANDINE

(OPPOSITE PAGE]

2 pounds pollock 1/4 cup melted butter or
or other fish fillets, margarine
fresh or frozen 1/2 cup sliced almonds
1/4 cup flour 2 tablespoons lemon juice
1 teaspoon seasoned salt 4 to 5 drops liquid hot
1 teaspoon paprika pepper sauce

1 tablespoon chopped parsley

Thaw frozen fish. Cut fillets into 6 portions. Combine flour, sea-
soned salt, and paprika; mix well. Roll fish in flour mixture. Place
fish in a single layer, skin side down, in a well—greased baking pan,
15 x 10 x 1 inches. Drizzle 2 tablespoons melted butter or mar-
garine over fish. Broil about 4 inches from source of heat 10 to 15
minutes or until fish flakes easily when tested with a fork. While
fish is broiling, saute’ almonds in remaining butter in fry pan and
allow to turn a golden brown, stirring constantly. Remove from
heat. Add lemon juice, hot pepper sauce, and parsley; mix. Pour
over fish. Serve at once. Makes 6 servings.

BARBECUED POLLOCK BURGERS

1 pound pollook 2 tablespoons butter or
or other fish fillets, margarine
fresh or frozen 1/2 cup catsup
1 cup boiling water 1 teaspoon Worcestershire
1 onion slice sauce
1/; cup lemon juice 1/2 teaspoon chili powder
1/2 teaspoon salt 1%; teaspoon sugar
1/2 cup chopped onions 1/2 cup shredded cheddar cheese

6 toasted hamburger buns

Thaw frozen fish. Place fish in a 10-inch fry pan. Add water, onion
slice, 2 tablespoons lemon juice, and salt. Cover and simmer 5 to
10 minutes or until fish flakes easily when tested with a fork.
Remove fish from liquid; drain and chill. Break into large chunks.
Put butter or margarine in 10-inch fry pan. Add chopped onions;
cook until tender but not brown. Add catsup, Worcestershire
sauce, chili powder, sugar, and remaining 2 tablespoons lemon
juice; mix. Add cheese and poached fish; stir carefully. Divide
equal amounts on bottom halves of buns. Broil 3 to 4 inches from
source of heat 4 to 5 minutes or until hot. Cover with top halves
of buns and serve. Makes 6 servings.

 

  

 

  

POLLOCK STEW WITH BACON-CORNBREAD DUMPLINGS
[opposrra PAGE]

2 pounds pollock 2 cans {101/2 ounces each)
or other fish fillets, condensed cream of celery
fresh or frozen soup

11/2 cups sliced onions 1 cup milk
1/4 cup butter or margarine 1 teaspoon salt

1 package [10 ounces} frozen 1/2 teaspoon leaf thyme
mixed vegetables, partially 4 slices bacon, diced
defrosted 1/2 package {18 ounces) corn

1 can {4 ounces) sliced muffin mix
mushrooms, undrained Milk

Thaw frozen fish. Cut fish into 1-inch pieces. Cook onions in butter
or margarine until tender but not brown in 6-quart Dutch oven
with heat-proof handles, stirring often. Add frozen vegetables
and mix. Add mushrooms, soup, milk, salt, and thyme. Heat and
stir until hot. Fold in fish. Cover and bake in a hot oven, 400°F.,
15 minutes or until hot and bubbly. Fry bacon until crisp; drain on
absorbent paper. Prepare muffin mix as directed on package label,
reducing milk by half. Stir in crisp bacon lightly, and drop 6 to 8
mounds of batter onto hot fish mixture. Return to oven. Bake 20
minutes or until dumplings are done and fish flakes easily when
tested with a fork. Makes 6 to 8 servings.

POLLOCK STROGANOFF ON NOODLES

2 pounds pollock 1/4 teaspoon White pepper

or other fish fillets, 1 cup dairy sour cream
fresh or frozen 2 teaspoons Worcestershire
2 cups sliced onions sauce
2 cups sliced fresh mushrooms 1 teaspoon prepared mustard
1 clove garlic, minced 2 tablespoons chopped parsley
1/3 cup butter or margarine 6 servings seasoned, cooked,
1 tablespoon flour drained, green or white
11/2 teaspoons salt noodles

Thaw frozen fish. Cut fillets into strips 1/2 —inch wide and 3 inches
long. Cook onions, mushrooms, and garlic in 10—inch fry pan in
half of the butter or margarine until tender. Remove from pan.
Add remaining butter or margarine to pan and cook fish, turning
carefully, until it is firm. Return onions and mushrooms to pan.
Blend in flour, salt, and pepper. Combine sour cream, Worcester-
shire sauce, and mustard; mix and add to fish mixture. Cook at
low heat, stirring carefully, until sour cream is heated and fish
flakes easily when tested with a fork. Serve over noodles. Sprinkle
with parsley. Makes 6 servings.

 

  

 

 

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ORIENTAL POLLOCK

(OPPOSITE PAGE)

WITH PEAS

 

2 pounds pollock 11/2 cups water

or other fish fillets, 2 tablespoons sherry
fresh or frozen 2 tablespoons cornstarch
1/3 cup cooking oil 1 tablespoon soy sauce
1 cup sliced celery 11/2 teaspoons salt
1 cup sliced onions 1/2 teaspoon monosodium
1 cup sliced mushrooms glutamate
1 clove garlic, minced 1/4 teaspoon powdered ginger
1 package {10 ounces} frozen 6 servings hot, fluffy rice

green peas or Chinese pea
pods, partially defrosted

Thaw frozen fish. Cut fish into 1-inch pieces. Cook in 3 table-
spoons oil in 12—inch fry pan or Chinese wok until firm. Remove
fish from pan. Add remaining oil to pan. Add celery, onions,
mushrooms, and garlic. Cook and stir until mushrooms are limp.
Add peas or pea pods; mix. Combine water, sherry, cornstarch,
soy sauce, salt, monosodium glutamate, and ginger; blend well.
Add to vegetables and cook, stirring carefully until sauce is
thickened and clear. Add fish and cook until fish flakes easily
when tested with a fork. Serve over rice. Makes 6 servings.

SWEET AND SOUR POLLOCK
2 pounds pollock

   

1 tablespoon soy sauce

or other fish fillets, 11/2 teaspoons salt
fresh or frozen 1/2 teaspoon garlic salt
1 can {1 pound 4 ounces} 3 tablespoons cooking oil
pineapple chunks 1 can (6 ounces] water
11/4 cups liquid {pineapple chestnuts, drained and sliced
syrup and water) 1 medium green pepper, cut
1/4 cup cider vinegar in 1-inch squares
1/4 cup brown sugar, packed 1 medium tomato, cut in
3 tablespoons cornstarch thin wedges

6 servings hot, fluffy rice

Thaw frozen fish. Cut fish into 1-inch pieces. Drain pineapple
chunks; reserve syrup. Add water to syrup to measure 11/4 cups
liquid. Combine liquid, vinegar, brown sugar, cornstarch, soy
sauce, and salts; blend well. Cook fish in oil in 12-inch fry pan
or Chinese wok over moderate heat, turning pieces carefully until
fish is firm. Add liquid mixture and cook, stirring carefully, until
sauce is thick and clear. Add remaining ingredients; mix carefully.
Cook just until vegetables are heated and fish flakes easily when
tested with a fork. Serve with rice. Makes 6 servings.

    
     
 

  

  

 

 

  

10

    

FISH AND CHIPS

(OPPOSITE PAGE)

2 pounds pollock 3/; teaspoon salt
or other fish fillets, Hot oil or fat for frying
fresh or frozen 6 servings favorite French
11/2 cups prepared pancake mix fries
11/2 cups milk Malt vinegar or tartar sauce,
as desired

Thaw frozen fish. Cut fillets into pieces 4 x 11/2 x 1/2 inches. Com-
bine pancake mix, milk, and salt; beat until smooth. Dip fish
pieces into batter and place in single layer in fry basket. Fry in
deep fat, 350°F., 3 to 4 minutes or until coating on fish is brown
and fish flakes easily when tested with a fork. Drain an absorbent
paper. Serve with hot French fries. Sprinkle fish with malt vinegar
or serve with favorite tartar sauce. Makes 6 servings.

x

  

POLLOCK-NOODLE CASSEROLE

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2 pounds pollock 1 can {4 ounces) sliced
or other fish fillets, mushrooms, drained
fresh or frozen 1/4 cup chopped pimientos
3 tablespoons butter or 2 cans (10% ounces each)
margarine condensed cheddar cheese
1 can {31/2 ounces) French soup
fried onions 1 cup milk
4 cups {4 ounces raw weight} 1 teaspoon salt
medium noodles, cooked 1 teaspoon paprika
and drained 1 teaspoon Worcestershire
sauce

Thaw frozen fish. Cut fish into 1-inch pieces. Cook fish in 10—inch
fry pan in butter or margarine, turning fish carefully until firm.
Save 1/2 cup onions for topping. Combine fish, noodles, mush-
rooms, pimientos, and remaining onions in large mixing bowl.
Combine soup, milk, and seasonings in saucepan. Heat and stir
until smooth. Pour over fish mixture and stir carefully. Pour into
baking dish, 12 x8x2 inches. Bake in a moderate oven, 350°F.,
30 minutes or until mixture is hot and bubbles around edge.
Sprinkle the reserve 1/2 cup onions around edge of baking dish 5
minutes before end of baking time. Makes 6 to 8 servings.

 

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12

BAKED POLLOCK LOAF WITH CRANBERRY SAUCE

2 pounds pollock 1 cup milk
or other fish fillets, 3 eggs, beaten
fresh or frozen 1 cup sliced celery

2 cups boiling water 1/2 cup chopped onions

1 small onion [Ii/winch], 2 tablespoons butter or
sliced margarine

6 tablespoons lemon juice 2 tablespoons chopped

2 teaspoons salt pimiento

11/2 cups soft bread cubes 1 teaspoon Worcestershire A

{1/2-inch} sauce

Cranberry Sauce

Thaw frozen fish. Place fish in a 10-inch fry pan. Add water, onion
slices, 1/4 cup lemon juice, and 1 teaspoon salt. Cover and simmer
5 to 10 minutes or until fish flakes easily when tested with a fork.
Remove fish from liquid; drain; chill. Flake fish. Combine bread
cubes, milk, and eggs; mix. Cook celery and chopped onions in
butter or margarine in small fry pan until tender. Combine pimiento,
Worcestershire sauce, and remaining 2 tablespoons lemon juice
and 1 teaspoon salt; add to bread mixture. Combine bread mix-
ture, cooked fish, and vegetables; mix well. Press mixture evenly
into greased loaf pan, 9 x 5 x 3 inches. Bake in a moderate oven,
350°F., about 70 minutes or until mixture is set. Let stand 10
minutes before turning out of pan. Slice and serve with Cranberry
Sauce. Makes one loaf, 6 to 8 servings.

Cranberry Sauce

1 tablespoon sugar 3/1 cup water

1 tablespoon cornstarch 1 tablespoon lemon juice

1 package {10 ounces} frozen 1 teaspoon grated lemon rind
cranberry with orange,
defrosted

Combine sugar and cornstarch; add cranberry with orange, water,
and lemon juice. Cook, stirring constantly until thickened and
clear. Stir in lemon rind. Serve with fish loaf. Makes about 13/4
cups sauce.

{9

 <9

POLLOCK BAKE WITH ZUCCHINI AND TOMATOES

(CENTER SPREAD]

2 pounds pollock 1%: teaspoon pepper
or other fish fillets, 1 can {1 pound) tomatoes or
fresh or frozen tomato wedges
11/2 cups sliced onions 1 can (8 ounces) tomato sauce
1 clove garlic, minced 1 teaspoon basil
1/4 cup cooking oil 4 ounces spaghetti (raw
2 cups sliced zucchini (1/2-inch} weight], cooked and drained
2 tablespoons flour 1/2 cup shredded Parmesan
11/2 teaspoons salt cheese

Thaw frozen fish. Cut fish into 1—inch pieces. Cook onions and
garlic in 2 tablespoons oil in 10-inch fry pan until tender but not
brown. Add fish and cook, turning carefully until fish is firm. Re-
move from pan. Add remaining 2 tablespoons oil to pan. Add
zucchini and cook until thoroughly heated. Sprinkle with flour,
salt, and pepper; mix well. Add tomatoes, tomato sauce, and basil.
Cook until sauce is thickened and zucchini is almost tender, stir-
ring occasionally. Combine with fish, and mix carefully. Layer
half of the spaghetti, fish mixture, and cheese in baking dish,
12 x 8 x 2 inches. Repeat layers to use remaining ingredients.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake in a moderate oven, 350°F., for 20 minutes. Uncover and
continue baking 20 minutes longer or until zucchini is tender and
fish flakes easily when tested with a fork. Makes 6 servings.

POLLOCK AND PEAS WITH SHRIMP SAUCE

2 pounds pollock 1 teaspoon salt
or other fish fillets, 1 can {10 ounces} frozen cream
fresh or frozen of shrimp soup, defrosted
2 tablespoons melted butter 1 teaspoon lemon juice
or margarine 1 package {10 ounces} cooked,
2 tablespoons dry White wine frozen peas, drained
(optional)

Thaw frozen fish. Cut fillets into 6 portions. Place fish in a single
layer, skin side down, in a well—greased baking dish, 12 x8x2
inches. Spoon butter or margarine and wine over fish; sprinkle
with salt. Cover baking dish with aluminum foil, crimping it se—
curely to edges of dish. Bake in a moderate oven, 350°F., 25 to 30
minutes or until fish flakes easily when tested with a fork. Trans-
fer fish to heated serving platter; save pan juices from fish. Com-
bine pan juices, soup, and lemon juice; blend thoroughly; heat to
serving temperature. Stir in peas and heat. Pour over fish. Makes
6 servings.

 

  

 

 

     
 

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16

POLLOCK PANCAKE ROLLS

1 pound pollock 1/4 cup chopped onions
or other fish fillets, 1/4 cup butter or margarine
fresh or frozen 1 can [101/2 ounces) condensed
1 cup boiling water cream of mushroom soup
1/4 cup lemon juice 1/2 cup dairy sour cream
1 onion slice '2 tablespoons diced pimiento
1/2 teaspoon salt 12 Herbed Pancakes

3/: cup chopped celery

Thaw frozen fish. Place fish in a 10-inch fry pan. Add boiling
water, 2 tablespoons lemon juice, onion, and salt. Cover and sim-
mer 5 to 10 minutes or until fish flakes easily when tested with a
fork. Carefully remove fish from liquid; drain; and chill. Flake
fish. Saute' celery and onions in 3 tablespoons butter or margarine
until tender. Add soup; stir well. Add sour cream, pimiento, and
remaining 2 tablespoons lemon juice; stir. Reserve 1 cup soup
mixture for top. Fold flaked fish into remaining soup mixture.
Spread an equal amount of fish mixture [about 1/4 cup] over pan-
cakes and roll up. Place in baking dish, 12 x 8 x 2 inches. Brush
with remaining melted butter or margarine. Cover with aluminum
foil, crimping it tightly to edges of dish. Bake in a moderate oven,
375°F., 20 minutes or until heated. Remove aluminum foil. Spoon
reserved soup mixture over pancakes, and return to oven for 5
minutes. Makes 6 servings, 2 pancakes per serving.

Herbed Pancakes

3 eggs 1/2 teaspoon fines herbes blend
11/2 cups milk 11/2 cups sifted flour
3/4 teaspoon salt 3/4 teaspoon baking powder

Combine eggs, milk, salt, and herbes; beat well. Sift flour and
baking powder together; add to other ingredients; beat until
smooth. For each pancake, pour 1/4 cup batter into lightly buttered
8-inch fry pan. Tilt and rotate pan quickly so that batter covers
bottom of pan. Brown on underside; turn and brown other side.
Makes 12 pancakes.

 

 CHEESE-CRUSTED POLLOCK STEAKS

2 pounds polloclt 1/2 cup finely crushed corn—
or other fish steaks, flake crumbs
fresh or frozen 1/2 cup shredded cheddar cheese
1/2 cup commercial herb and 6 thin tomato slices for
garlic dressing garnish (optional)

Thaw frozen fish. Cut steaks into 6 portions. Place steaks in a
single layer in a baking dish, 12 X 8 x 2 inches. Pour dressing over
fish. Refrigerate several hours, turning fish 3 or 4 times. Combine
crumbs and cheese; mix. Roll fish in crumb mixture; arrange in a
single layer in a well-greased baking dish, 12 x 8 X 2 inches.
Sprinkle any remaining crumb mixture over fish. Bake in a very
hot oven, 450°F., 15 to 20 minutes or until fish flakes easily when
tested with a fork. Serve plain or garnish with tomato slices.
Makes 6 servings.

BAKED POLLOCK FILLETS WITH SAUERKRAUT

2 pounds pollock 1/4 cup dry White wine
or other fish fillets, 1/4 cup water
fresh or frozen 1/2 teaspoon caraway seeds

1 cup chopped onions 1 teaspoon salt

1 clove garlic, minced 1/4 cup flour

2 tablespoons butter or 1/4 cup melted fat or oil
margarine 1 cup dairy sour cream

1 can (1 pound 11 ounces) 1/2 cup shredded cheddar cheese
sauerkraut, drained 2 tablespoons finely crushed

cornflalte crumbs

Thaw frozen fish. Cut fillets into 6 portions. Refrigerate. Cook
onions and garlic in 10-inch fry pan in butter or margarine until
onions are soft but not brown. Add sauerkraut, wine, water, and
caraway seeds; cover and simmer for 30 minutes or until flavors
are blended. While sauerkraut is cooking, sprinkle fish with salt
and roll in flour. Arrange fish in a single layer in hot fat in a
10-inch fry pan. Fry over moderate heat 4 to 5 minutes or until
brown. Turn carefully. Fry 4 to 5 minutes longer or until fish
pieces are lightly browned. Combine sauerkraut with sour cream;
turn into baking dish, 12 x 8X2 inches. Arrange fish in a single
layer on sauerkraut. Mix cheese and cornflake crumbs and sprin—
kle over fish. Cover with aluminum foil, crimping it to edges of
baking dish. Bake in a moderate oven, 350°F., 15 minutes. Uncover
and bake 5 to 10 minutes longer or until fish flakes easily when
tested with a fork. Makes 6 servings.

17

 

  

 

 

BAKED POLLOCK WITH CRANBERRY-ORANGE SAUCE

(OPPOSITE PAGE]

2 pounds pollock 4 cups soft bread cubes
or other fish fillets, {1/2 -inch)
fresh or frozen 1/2 cup chopped pecans
1 cup sliced celery 11/4 teaspoons salt
1/3 cup chopped onions 1 teaspoon grated orange rind
6 tablespoons butter or 1/4 cup orange juice
margarine Cranberry-Orange Sauce

Thaw frozen fish. Cut fillets into 6 portions. Cook celery and
onions in 10—inch fry pan in 1/4 cup butter or margarine until
tender but not brown. Stir in bread cubes, pecans, 1/4 teaspoon
salt, orange rind, and orange juice. Turn stuffing into well-greased
baking dish, 12 X 8x2 inches. Arrange fish in a single layer on
stuffing. Melt remaining 2 tablespoons butter or margarine and
drizzle over fish. Sprinkle with 1 teaspoon salt. Bake in a moderate
oven, 350°F., 25 to 30 minutes or until fish flakes easily when
tested with a fork. Serve with Cranberry-Orange Sauce. Makes
6 servings.

Cranberry-Orange Sauce

1/3 cup sugar 1/2 cup water
2 teaspoons cornstarch 1 cup raw cranberries
1/2 cup orange juice 2 teaspoons grated orange rind

Combine sugar and cornstarch in Z-quart saucepan and mix. Add
orange juice and water; cook, stirring constantly, until mixture
comes to a boil. Add cranberries, and cook 5 minutes or until
skins on cranberries pop, stirring occasionally. Fold in orange
rind. Serve with fish. Makes 11/4 cups sauce.

POLLOCK STEAKS WITH OLIVE-CAPER SAUCE

2 pounds pollock 1 teaspoon oregano
or other fish steal-ts, 1/4 teaspoon pepper
fresh or frozen 1/4 cup sliced, pitted ripe olives
1 teaspoon salt 2 tablespoons drained capers
1/4 cup melted butter or 1 tablespoon lemon juice
margarine

Thaw frozen fish. Place steaks in a single layer in a well-greased
baking dish, 12 x 8 x 2 inches. Sprinkle with salt. Combine butter
or margarine, oregano, and pepper; mix well. Pour sauce over fish.
Bake in a moderate oven, 350°F., 20 to 25 minutes or until fish
flakes easily when tested with a fork. Place fish on serving platter;
keep warm. Reserve pan juices. Add olives, capers, and lemon
juice to pan juices; heat. Pour over fish. Makes 6 servings.

 

  

 

 

  

20

CURRIED POLLOCK AND FRUIT SALAD

2 pounds pollock 1 cup salad dressing
or other fish fillets, 1/2 cup dairy sour cream
fresh or frozen 1/3 cup chopped chutney

1 can (1 pound 4 ounces) 2 teaspoons curry powder
pineapple chunks 3 avocados, halved, peeled,

2 cups liquid [pineapple syrup pitted
and water) Crisp salad greens

1/3 cup lemon juice 2 oranges, peeled, sliced

1 teaspoon salt

Thaw frozen fish. Cut fillets into 1-inch pieces. Drain pineapple
chunks; chill; reserve syrup. Add water to pineapple syrup to
make 2 cups liquid. Place fish pieces in 10-inch fry pan. Add
liquid, 2 tablespoons lemon juice, and salt. Cover and bring to
simmering stage over moderate heat. Simmer 5 to 10 minutes or
until fish flakes easily when tested with a fork. Chill fish in liquid.
Drain fish; discard liquid. Combine fish and pineapple. Combine
salad dressing, sour cream, chutney, and curry powder. Pour over
fish and pineapple chunks; mix carefully. Chill at least 1 hour.
Roll avocado halves carefully in remaining lemon juice; drain and
fill cavities with fish salad. Arrange each on crisp salad greens
and garnish with orange slice. Makes 6 servings.

HEARTY POLLOCK SALAD

2 pounds polloclt 1/4 cup salad dressing
or other fish fillets, 1/4 cup sliced green onions
fresh or frozen 2 teaspoons horseradish

2 cups boiling water 2 teaspoons prepared mustard

5 tablespoons lemon juice 1/2 teaspoon grated lemon rind

1 small onion [11/2—inch), Salad greens
sliced 3 hard-cooked eggs, sliced

11/4 teaspoons salt 3 medium tomatoes, out in
1A cup chili sauce wedges

Thaw frozen fish. Cut fillets into 1-inch pieces. Place fish in a
10—inch fry pan. Add water, 1/4 cup lemon juice, onion, and 1 tea-
spoon salt. Cover and simmer 5 to 10 minutes or until fish flakes
easily when tested with a fork. Carefully remove fish from liquid;
drain and chill. Combine chili sauce, salad dressing, green onions,
horseradish, mustard, lemon rind, and remaining 1 tablespoon
lemon juice and 1/4 teaspoon salt; mix well. Pour over fish and
mix carefully. Chill at least 1 hour. Serve on salad greens. Garnish
with sliced eggs and tomato wedges. Makes 6 servings.

 

 HEARTY POLLOCK CHOWDER, OVEN-MADE

2 pounds pollock 1 small bay leaf
or other fish fillets, 1/4 cup butter or margarine
fresh or frozen 2 cups boiling water
2 cups sliced carrots (1/2-inch} 1/2 cup dry white wine
2 cups cubed raw potatoes {optional)*
(1-inch) 1 cup half-and—half {half milk,
2 cups sliced onions half cream)
2 teaspoons salt 2 tablespoons flour
1 teaspoon dill weed 2 tablespoons chopped parsley

2 whole cloves

Thaw frozen fish. Cut fillets into 11/2-inch pieces. Refrigerate.
Combine carrots, potatoes, onions, salt, dill weed, cloves, bay leaf,
and butter or margarine in 6—quart, oven-proof Dutch oven. Add
boiling water; cover tightly. Bake in a moderate oven, 375°F., 40
minutes or until vegetables are tender. Add fish and wine; cover
and cook for an additional 20 minutes or until fish flakes easily
when tested with a fork. Combine half—and—half and flour; blend
until smooth, add to chowder; stir carefully until hot and slightly
thickened. Sprinkle with parsley. Makes 10 cups chowder.

*Milk may be substituted for wine, if desired.

POLLOCK WITH TANGY SAUCE

2 pounds pollock 1/3 cup catsup
or other fish fillets, 1/3 cup water
fresh or frozen 1 tablespoon vinegar
1/4 cup melted butter or 11/2 teaspoons prepared mustard
margarine 1 teaspoon Worcestershire
11/2 teaspoons salt sauce

1 cup chopped onions

Thaw frozen fish. Cut fillets into 6 portions. Place fish in a single
layer, skin side down, in a well-greased baking dish, 12x8x2
inches. Drizzle 2 tablespoons melted butter or margarine over
fillets and sprinkle with 1/2 teaspoon salt. Cook onions in 10-inch
fry pan in remaining 2 tablespoons butter or margarine until tender
but not brown. Add remaining ingredients, including 1 teaspoon
salt, to onions; stir and heat until hot and bubbly. Pour sauce over
fish. Bake in a moderate oven, 350°F., 20 to 25 minutes or until
fish flakes easily when tested with a fork. Makes 6 servings.

21

 

 CRUNCHY POLLOCK SALAD

(OPPOSITE PAGE)

2 pounds pollock
or other fish fillets,
fresh or frozen
2 cups boiling water
2 teaspoons salt
1 small onion {11/2-inch}, sliced
1/3 cup lemon juice
3A Cup commercial herb and
garlic dressing

2 cups peeled, diced
cucumbers [1/2-inch)
2 tablespoons diced pimiento
2 cups celery, sliced thin
diagonally
1 cup dairy sour cream
1/4 cup horseradish
1 teaspoon dill weed
1/5 teaspoon white pepper

Crisp salad greens
Cucumber or tomato slices for
garnish {optional}

1/2 cup sliced green onions
2 cups sliced, cooked carrots

Thaw frozen fish. Cut fillets into 1—inch pieces. Place fish pieces
in 10—inch fry pan. Add water, 1 teaspoon salt, onion, and 1/4 cup
lemon juice. Cover and simmer 5 to 10 minutes or until fish flakes
easily when tested with a fork. Carefully remove fish from liquid;
drain; and place in bowl. Pour half of the herb and garlic dressing
over fish. Cover and chill 1 to 2 hours. Combine green onions,
carrots, cucumbers, pimiento, celery, and remaining herb and gar-
lic dressing; mix. Cover and chill 1 to 2 hours. Combine sour

cream, horseradish, dill weed, pepper, and remaining lemon juice
and 1 teaspoon salt. Mix well. Drain fish and vegetables; com—
bine; fold in sour cream mixture gently. Serve on crisp salad
greens. Garnish with cucumber or tomato slices or both. Makes
about 10 cups, 8 to 10 servings.

HERBED POLLOCK

 

2 pounds polloclz
or other fish fillets or steaks,
fresh or frozen
1/2 cup chopped onions
1/3 cup cooking oil

1%; teaspoon leaf thyme
1/4 teaspoon marioram
1 small bay leaf
Dash cayenne
1 teaspoon salt

1/3 cup tarragon vinegar

Thaw frozen fish. Place fish in a single layer in shallow baking
dish. Combine remaining ingredients, except salt; mix well. Pour
sauce over fish. Refrigerate 1 to 2 hours. Remove fish; save marin-
ade for basting fish during broiling. Sprinkle with salt. Place fish
in well—greased, hinged wire grill. Cook about 4 inches from mod-
erately hot coals, 5 to 8 minutes. Baste with sauce. Turn. Cook
5 to 8 minutes longer or until fish flakes easily when tested with
a fork. Makes 6 servings.

 

  

 

 

 

 

  

24

POLLOCK AND PEA CASSEROLE WITH CORN CHIPS

2 pounds pollock 1 can (10 ounces) frozen
or other fish fillets, condensed shrimp soup,
fresh or frozen defrosted

1/2 cup chopped onions 1/2 cup half-and-half {half milk,

3 tablespoons butter or half cream}
margarine 1 can {4 ounces) sliced

2 tablespoons flour mushrooms, undrained

1 teaspoon salt 1 package {10 ounces) cooked

frozen peas, drained
3 cups corn chips

Thaw frozen fish. Cut fish into 1—inch pieces. Cook onions in
butter or margarine in 10-inch fry pan until tender but not brown.
Add fish and cook, turning carefully until it is firm. Sprinkle with
flour and salt. Add soup, half-and-half, and undrained mushrooms.
Heat and stir carefully. Fold in peas. Spread 2 cups corn chips in
even layers over bottom of baking dish, 12 x 8 x 2 inches. Add fish
mixture. Sprinkle remaining corn chips around edge of dish. Bake
in a moderate oven, 350°F., 25 to 30 minutes or until mixture is
hot and bubbles around edge. Makes 6 servings.

POLLOCK—TOMATO SAUCE WITH SPAGHETTI

2 pounds pollock 1 can [8 ounces) tomato sauce
or other fish fillets, 1 can {4 ounces) sliced
fresh or frozen mushrooms, drained

2 cups sliced onions 11/2 teaspoons salt

2 cloves garlic, minced 11/2 teaspoons basil

1/4 cup cooking oil 1 teaspoon crushed rosemary

1 can [1 pound 12 ounces) 6 servings hot, cooked

tomatoes spaghetti

Parmesan cheese, shredded

Thaw frozen fish. Cut fish into 1-inch pieces. Cook onions and
garlic in oil in 6—quart Dutch oven until tender. Add tomatoes,
tomato sauce, mushrooms, 1/2 teaspoon salt, and herbs. Cover and
simmer for 20 minutes or until flavors are blended. Uncover and
simmer for 10 minutes or until sauce is thickened. Add fish and
remaining 1 teaspoon salt. Simmer uncovered for 10 minutes or
until fish flakes easily when tested with a fork. To serve, spoon
over spaghetti and sprinkle generously with Parmesan cheese.
Makes 6 servings.

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POACHED POLLOCK HOLLANDAISE

2 pounds pollock 2 tablespoons flour
or other fish fillets, Dash cayenne
fresh or frozen 1/2 cup milk
2 cups boiling water 1/2 cup water
11/4 teaspoons salt 2 egg yolks, beaten
1 small onion {11/2—inch), sliced