Wednesday, August 24, 2016

escargot and pollock over spinach noodles


  • Servings: 4
  • 1 (16 ounce) package spinach spaghetti pasta
  • 1/2 cup butter, divided
  • 5 pollock fillets
  • 1 small onion, diced
  • 1 (7 ounce) can escargot, drained
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup grated parmesan cheese for topping


    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • bring a large pot of lightly salted water to a boil. add the spaghetti, and cook until tender, about 7 minutes. drain, stir in a tablespoon of butter, and set aside.
  • melt 1 tablespoon of butter in a skillet over medium heat. add the onion and garlic, and cook until lightly browned. lay the pollock fillets in the skillet, and cook until golden on each side, about 5 minutes. when the fillets are starting to be done, break them into pieces with a fork or spatula.
  • add the remaining butter to the skillet, and stir in the escargot. cook and stir for about 4 minutes. escargot cooks fast like shrimp, so watch it. remove from the heat, and season with parsley, oregano and basil. top with a sprinkling of parmesan cheese.

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