Yellow pollock fillet

Publiée le 21/07/2015




  • a thick fillet pollock (keep the skin)
  • lemon juice net
  • 6 small eggplants (very firm)
  • a tablespoon of flaxseed oil
  • cilantro (fresh or frozen)
  • 2 garlic cloves
  • salt pepper

Cut into small eggplants, cook them with the garlic gently in a wok without fat, once cook, remove as much water by cooking without lid, mix in a blender with a dash of lemon a small bunch coriander, salt, pepper, and add at the last moment a tablespoon of flaxseed oil, stir and keep cool.

Cook fish to your liking, but do not forget to lightly brown the skin.

Once the fish is cooked in a dish with eggplant caviar, add some flaxseed oil on the dish, decorate for eggplant visually is not fantastic.

Good tasting !

Montravel blanc : Moulin caresse Magie d’automne 2009

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