Seared Pollock Fillet with Caramelized Onions

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Kitchen of Light: New Scandinavian Cooking

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