A lovely dish of roasted pollock served on a bed of samphire, finished with a creamy shellfish sauce and wild mushrooms.
Slice the shallot finely and dice the garlic. Sweat the shallot in a saucepan with the butter until the shallot is completely soft. Add the garlic and the thyme and cook for a further minute. Add the white wine and fish stock to the pan and reduce this by half. Add the double cream and bring to the boil. Season with fine salt and keep to one side.
Finely chop the chives.
Heat a frying pan over a high heat until the pan is very hot. Season the pollock steak with salt.
Add a splash sunflower oil and fry the pollock skin-side down. Lower the heat to medium, and leave the fish to crisp up, about 5-6 minutes.
Flip over the fish, and remove the pan from the heat. Keep warm until ready to serve.
Serve skin-side up.
Wash the samphire in plenty of cold water and remove any damaged pieces and the tough stalks.
Prepare the mushrooms by washing and allowing them to dry on a cloth before cooking.
Whilst the fish is resting, cook the samphire and mushrooms.
Cook the samphire for 3 minutes in rapidly boiling water and then drain. Mix in a knob of butter and season with some black pepper.
For the mushrooms: Heat a frying pan over a low heat
Add a splash of olive oil and cook the mushrooms until they are soft.
Season with salt and pepper.
Reheat the sauce on a low heat and add the and shrimps until they are heated through. Add the chives at the last minute. Check the seasoning and add a squeeze of lemon juice.
Serve the pollock on a bed of samphire. Dress the plate with the sauce and finish the dish with the mushrooms.
«Pollock is a great alternative to cod, as it similar in taste and texture. However, it is still a very sustainable catch, and it is readily available fresh or frozen.»