Wild Alaska Pollock Tartine with Frites
A quick pollock salad over rye bread with a melty cheese layer and crunchy frites.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Yield: 4 sandwiches
Ingredients
- 4 oz. Alaska pollock filet
- 1 stalk celery, cut into small dice
- 1 shallot, minced
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. lemon juice
- ¼ cup mayonnaise
- 1 slice rye bread
- 1 oz. cheddar cheese, grated
- 2-3 slices tomato
- 1 handful matchstick fries, substitute frites or dill flavored potato chips as an alternative
Recipe courtesy of Chef Abra Berens
Instructions
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Step 1 Prepare fish
Season the Alaska pollock filet liberally with salt and pepper. Bake or pan fry the filet until cooked through and allow to cool
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Step 2 Prepare sandwich
Combine the cooked filet, celery, shallot, Worcestershire sauce, lemon juice, and mayonnaise to make a light Alaska pollock salad. Toast the bread, then place the sliced tomato and matchstick fries or chips on top. Spoon the salad to cover evenly and top with the grated cheddar.
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Step 3 To serve
Place the assembled side of the sandwich under the broiler to melt the cheese. Serve immediately.
Recipe courtesy of Chef Abra Berens
