Alaska Pollock Gratin

Rich and creamy dishes have a certain appeal to me. I can’t resist their texture and mouthfeel, plus the comfort they bring. Not long ago, I shared a Creamy Mushroom Pork Chops recipe that I can’t wait to make again. But today, we’re going with fish.

For this gratin recipe, I used Alaska pollock fillets, but the dish can also work with other fishes like halibut, tilapia, and cream dory. Here, the fish isn’t the only star; it shares the stage with the other layers and flavors as well. For the sauce, I picked the cheeses I had on hand, but feel free to substitute with the ones you like. You can also take out the garlic completely or double the amount if you wish. Just have fun with it!

Yield: 2–3 servings

Total time: 45 minutes


  • 500 grams Alaska pollock fillets
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1 clove garlic minced
  • 1 teaspoon mustard
  • 1 cup grated cheeses (I used mozzarella, Gouda, and Quickmelt)
  • 1/4 cup breadcrumbs
  • 1/4 cup parmesan cheese
  • salt and pepper to taste


Prepare the fish:

  1. Poach the Alaska pollock fillets for 2 minutes. Set aside for a couple more minutes before draining.

Make the sauce:

  1. In medium heat, melt the butter.
  2. Add the minced garlic and sauté until fragrant and slightly brown.
  3. Add the flour and mix.
  4. Slowly add in the milk while mixing. Do this little by little until you reach your desired consistency. Try not to make the mixture too thick because you will still be adding cheese.
  5. Add half of your grated cheeses to the sauce and mix.
  6. Add the mustard and mix.
  7. Taste and add salt and pepper if needed.

Assemble and broil:

  1. Select the broiler setting and preheat your oven to 180°C.
  2. In a gratin dish (or any shallow oven-safe dish), neatly arrange the fish fillets for the first layer.
  3. For the second layer, evenly pour the cheese sauce you just made.
  4. In a small cup or bowl, mix the breadcrumbs and parmesan cheese. Add this for the third layer.
  5. For the fourth and last layer, add the remaining grated cheeses.
  6. Broil in the oven for 5–10 minutes or until the top bubbles and browns.
  7. Serve and enjoy!

I loved the slight kick from the garlic and mustard, in addition to the cheesy goodness of the sauce and the contrasting crunch from the breadcrumbs. You can also try adding some freshly cracked pepper for an added burst of flavor in each bite. You can’t miss out on this one.

One response to “Alaska Pollock Gratin”

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