Pan-fried Pollock Fillet on a Purée of Potatoes with a Caper Sauce
A delectable dish which embraces pollock as the star. Penned by Raymond Blanc, this recipe combines pan fried pollock with a puree of potatoes and caper sauce.
Introduction
We have fished cod to near extinction and whilst these stocks are hopefully replenishing, it is lovely to have a fish like Pollock. This fish is a little underrated; it is a member of the cod family and although not as sumptuous as cod, it is still a wonderful fish with a great texture and big flavour. This dish is part of a classic French repertoire and cooked in many homes all over France.
Ingredients
| 50g (2oz) | unsalted butter |
| 4 x 175g (6oz) | pollock fillets, skinned and boned |
| 2 tsp | lemon juice |
| For the caper sauce: | |
|---|---|
| 200ml (7fl oz) | chicken stock |
| 1 | fresh rosemary sprig |
| 4 tsp | small capers, washed and drained |
| 1 tsp | lemon juice |
| For the potato purée: | |
| 1kg (2¼lb) | Desiree, Belle de Fontenay, Estima or Maris Piper potatoes, peeled and cut into quarters |
| 2 litres (3½ pints) | cold water |
| 20g (¾oz) | salt |
| 175–200ml (6–7fl oz) | full-fat milk, boiled |
| 75g (3oz) | unsalted butter, melted |
Essential kit
You will need a non-stick ovenproof pan.
Method
For the potato purée:
Put the potatoes, water and salt in a large pan and bring to the boil on a high heat. Reduce the heat so that the water is gently simmering (with bubbles just breaking the surface) and cook for 25–30 minutes, until the potatoes are soft. Do not let it boil rapidly or the potatoes will be overcooked and watery.
Strain the cooked potatoes through a colander and leave for 2–3 minutes to let the excess steam escape. Pass the potatoes through a potato ricer or sieve, or mash them thoroughly with a potato masher.
Return the potato purée to the pan and gradually mix in the hot milk (reserve a little). Then stir in the melted butter and season with 2 pinches of salt and 2 pinches of white pepper. Taste and adjust the seasoning if necessary. If the purée is too firm, thin it down with the remaining milk. You have the perfect purée when it is fluffy, forms firm peaks and melts in your mouth.
For the pan fried pollock fillet:
Preheat the oven to 190°C/375°F/gas 5. In a non-stick ovenproof pan on medium heat, melt the butter and cook until a light golden brown colour and foaming. Fry the pollock in this for 2–3 minutes on each side to sear, until a rich golden brown. Season with a little of the lemon juice and some sea salt and black pepper. Transfer to the oven and cook for a further 5–7 minutes.
Use a wide spatula to remove the fish from the pan, then cover with buttered paper and leave to rest in a warmplace.The resting time will allow the fish to cook right through.The residual heat will penetrate to the centre, cooking the fish perfectly. Leave the remaining cooking juices and butter in the pan.
To make the sauce, add the brown chicken stock to the juices in the pan, and boil until the sauce reaches a good consistency. Add the rosemary, simmer for 1 minute, then strain and discard the herb. Add the capers, then adjust the seasoning to taste. Lift the taste with the lemon juice. Place one portion of potato purée in the centre of each plate. Gently place the fish on top, sprinkle with a turn of black pepper and spoon the sauce around. Serve to your guests.
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