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Steamed Pollock with Sauté Shrimp

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4 Pollock fillets skinned and rolled

4 shrimp peeled and deveined 16/20

½ cup white wine

2 shallots minced

2 bay leaves

½ oz salt

½ oz red pepper

2 cup fish stock

2 oz roux

1 cup heavy cream


In a small pan, add white wine, shallots, bay leaves, salt, red pepper and fish stock.

On medium heat, place rolled Pollock seal the pot with foil and poach for 10 minutes.

Remove from heat and carefully transfer the fillets to a plate.

In the same pot with remaining sauce, blend roux and cream stirring constantly and set aside.

Sauté shrimp in butter over high heat. Gently pour the sauce over the fillets and place the shrimp on top.

Serve with accompaniments of your choice of starch and vegetable.

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