Pollock fish fingers with herby smashed potatoes, pea puree and home made ketchup
Skin the Pollock and cut into 3cm wide fingers. Beat the eggs. Place the flour in a shallow tray or bowl, the beaten eggs in another, and the breadcrumbs in another. Line a baking tray with baking parchment and trickle over the olive oil. Dip each piece of fish first in flour, then egg, then breadcrumbs, and lay on the tray, turning them through the oil as you do. Place the tray under a hot grill and cook for about 5 minutes, then turn over and grill for about 5 minutes on the other side, until they are crispy and just cooked through.
Peel the potatoes and cut into chunks. Cook in simmering water until tender, then drain through a colander and leave for 2-3 minutes to steam dry. Pick the leaves from the parsley and mint and roughly chop along with the chives. Place in a blender with the olive oil and blend until smooth. Place the potatoes back in the dry pan, pour over the herby oil and add some salt. Bash and stir with a large spoon to break up the potatoes - keep them quite chunky.
Bring a large pan of water to the boil. Add the peas, bring back to the boil and cook for a further minute. drain through a sieve, reserving a cupful of the water. Puree in a blender with the butter and enough of the reserved water to make them smooth.
Place all the ingredients in a saucepan and bring to a simmer. Cook gently for up to an hour, stirring often and topping up with water if it gets too thick. Taste for seasoning, then blend until smooth. If it is too thin, return to the pan and cook gently until thickened. Leave to cool.
Place a pile of potatoes on each plate, top with fish fingers, spoon pea puree around the plates and serve with the ketchup
«This will work well with any chunky fish, like cod or salmon.»