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Pollack Fillet with Pesto Crushed Potatoes
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| Ingredients |
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4 x 250g Pollack fillets, pin boned |
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New Potatoes |
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Tomato oil (can be home made) |
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For the pesto |
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1 bunch of basil |
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150g Pine nuts |
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50g grated parmesan |
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200ml Olive oil |
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Seasoning |
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1 x parsnip |
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Serve with local oyster mushrooms and seasonal greens |
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| Method |
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Make the pesto by placing all the ingredients into a blender and blitz for a few seconds until well mixed together. Set aside in the fridge until needed. |
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Cut the new potatoes in half and bring to the boil, set aside with the lid on so they continue to steam and soften. |
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Rub the Pollack fillet all over with olive oil, heat a thick based skillet pan, when the pan has heated sufficiently place the seasoned fish skin side down in the pan, add a small amount of butter to brown the edges and make the skin crispy, after a few minutes turn over and cook the flesh side for another 2 minutes. Finish cooking at 170oc in the oven for 5min or until cooked through this can be tested by touch and the opaque colouring. Remove and set aside in a warm place to rest. |
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Pan fry your oyster mushrooms in olive oil and finish with butter. |
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To serve, drizzle tomato oil around your plates, mix the pesto well with the new potatoes with a fork and place in the centre, place the fish skin side up on top of the potatoes and top with pan fried oyster mushrooms. |
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