Name: Seared Pollock Fillet with Caramelized Onions
Yield: Serves 4
Cuisine: Norway
Ingredients: 6 large yellow onions, cut into ⅓-inch slices; 2 teaspoons sugar; 2 to 3 tablespoons bacon fat or butter; freshly ground black pepper; Fine sea salt; 2 teaspoons all-purpose flour; 2 whole cloves; 2 tablespoons unsalted butter; One 1½-pound pollock fillet, skin on, cut into 4 equal pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

THIS IS RUSTIC FOOD, AS SIMPLE AND TASTY AS YOU COULD DESIRE. WHEN ONIONS ARE COOKED FOR A LONG TIME, THEY BECOME WONDERFULLY SWEET AND AROMATIC. THE ONIONS CAN BE MADE UP TO ONE DAY IN ADVANCE.

Ingredients

2 tablespoons unsalted butter
6 large yellow onions, cut into ⅓-inch slices
2 teaspoons

Method

Heat the butter in a large skillet over medium heat. Add the onions and cook for 10 minutes, tossing the onions around every once in a while. Add the sugar and cloves and cook for 15 more minutes over medium-low heat, stirring occasionally, until the onions are soft, brown, and sweet. Keep warm over low heat.

Meanwhile, soak the fish in ice water for 15 to 20 minutes, or place it in a c

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Ingredients

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