Pollack brandade from Do-Ahead Dinners: How to Feed Friends and Family Without the Frenzy (page 44) by James Ramsden

  • bread
  • pollack
  • Show all ingredients...

  • EYB Comments

    Allow pollack to cure for 2 days, and then soak overnight. Can substitute store-bought salt pollack for the homemade salt pollack specified in this recipe. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow pollack to cure for 2 days, and then soak overnight. Can substitute store-bought salt pollack for the homemade salt pollack specified in this recipe. See recipe for a variation.

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