Cooked Pollack Recipe Ideas Please - Also Pigeon!

stas4949

Hi Everyone

I got given 2 huge pollacks last night (lucky me) which I have now cooked. I made some fishcakes for dinner last night but now I have a huge bowl of cooked pollack waiting to have something creative done with it!

All ideas and suggestions are most welcome. As they were free I want to make the most of it and freeze some lovely meals.

I will eat anything, the kids are a little more fussy! So the more ideas the better.......

I also have a bag of pigeons to do something with :eek: but I won't tell the kids what they are :rotfl: am just going to cut the breasts of them so if anyone has any yummy recipes for these aswell I will be very grateful....

thanks in advance :T

squeaky

Pretty much any of these recipes can be adapted to use up your pollock:-

Fish and other seafood:
- Fish cakes
- For stock (first and last posts)
- herring and other fish
- Raw fish bits - for stock or...?
- Salmon, tuna... others?
- Salvage a salmon
- Sardine burgers
- Smoked salmon in main course
- Squid - from frozen
- Tinned kipper fillets
- Trout
- Tuna steaks
- What should I do with cod?


And there will be ideas you can pinch for the pidgeon here:-

Chicken and other poultry:
- Bored with rubber chicken
- Chicken breasts, bacon and cheese?
- Chicken & Rosemary - Too Lazy/Tired to stuff a chicken
- Chicken & sauce
- Chicken thigh recipes wanted!
- Chicken Nuggets
- Christmas dinner starter
- Duck
- Duck - Stock, what to do with it?
- Feeding the five thousand...
- Giblets - What to do?
- Help me make my chicken rubber
- Hickory smoked chicken
- Home made version of big Als BBQ Chicken Grills?
- How to cook a poussin?
- Recipe for chicken pie/crumble
- Reheating a Rubber Chicken
- Rubber Chicken
- Using chicken carcasses for soup?

stas4949

ohh thanks for all of those, best start cooking!!!!!

susank

Use the pigeon as you would chicken breasts and they will never know- I am collecting a pack of pheasant ones from my ds tomorrow and I will do the same.

stas4949

susank wrote: »

Use the pigeon as you would chicken breasts and they will never know- I am collecting a pack of pheasant ones from my ds tomorrow and I will do the same.

I had pheasant last week lol I'm lucky to have such nice friends.....:D

Seakay

According to the guy on the fishstall at our local Farmers' Market pollack is better than cod for fish pies (with a little smoked haddock or bacon) and battered fish, and is ver good in bouillabaise (not sure of spelling) as well. I can vouch for the fish pie but haven't tried the others yet.

I wouldn't try and pretend that pigeon breasts are a different bird when you serve them, I find that the meat is so dense that it barely seems striated when cooked - more akin to liver than breast meat (although not VERY similar and tastes nothing like).
If you want to disguise them then you could try following a general stew recipe, or I have done the following successfully (you only need half a glass of wine for the recipe, I use some from my bottle of dregs in the fridge, but you could use cider or stock instead, and cream cheese or quark instead of cream:
Sauteed Pigeon Breasts By The Shooting Times
Ingredients
3 pigeons
1tbsp plain flour
2oz butter
1 dessert spoon of redcurrant jelly
1 bottle red wine
1 tbsp cream
seasoning
Method: Remove the breasts from the pigeons and cut into long thin strips. Roll in seasoned plain flour and saut'e in butter for no more than one min on each side. remove and place on a hot serving dish, now add to the saut'e pan the jelly and half a glass of wine plus the cream. Allow it all to bubble for a few seconds add seasoning to your taste and poor over the meat. Serve with mashed potatoes and the rest of the wine.