Oven roasted pollack served on a bed of bacon and pea puree with a Granny Smith apple, walnut and wholegrain mustard dressing and fresh watercress.
Preheat the oven to 200'C.
Wash the watercress.
Cut the pollack steaks in half and season with salt and pepper.
Heat a frying pan and add a drizzle of olive oil. Add the fish to the pan skin-side down. Cook until the skin starts to colour and then transfer to the oven and cook for 6 to 8 minutes.
For the bacon and pea puree: peel and dice the onion and the garlic.
Add the peas to a pan of boiling salted water and cook for 1 minute.
Heat a frying pan and add a splash of olive oil. Add the bacon, the garlic, the bay leaf and the butter to the pan and cook until the bacon is golden brown. Add the peas to the pan, stir and then place in a food processor. Blitz to a coarse puree.
For the vinaigrette: cut the apples in half, remove the core and then cut into very small dice. Break the walnuts into small pieces.
Heat a frying pan and colour the apples without any oil. Remove from the heat and add the walnut oil, walnut pieces and the mustard. Season with salt and pepper.
To serve: serve the fish on a bed of bacon and pea puree. Dress with the apple and walnut dressing and some fresh watercress.
«Try making this recipe using scallops, monkfish or any other white fish.»