Line Caught Pollack with Curried Potatoes and Roasted Parsnips
The firm, meaty flesh of Pollack works well with strong flavours, here we pair it with Curry and Citrus fruits
The head end of a Pollack Fillet is wonderfully thick, so we advise using this part for steaming or roasting, keeping the tail end and belly for a Fish Pie later in the week!
1kg Line Caught Pollack Fillet - portioned into 4
4x Waxy Potatoes (Lady Balfour are our favorite for this recipe)
4x Small Parsnips
Madras Curry Powder
Salted Lemon - finely diced
Flour for dusting
Extra Virgin Olive Oil
1. Peel, wash and cut the potatoes to desired shape. Poach them in lightly salted water with the Madras Curry Powder and any other aromatics you have (Thyme, Rosemary, Garlic...).
2. Roast the Parsnips in a hot oven with the honey, a little seasoning and butter.
3. Heat the Olive Oil in a heavy based skillet pan, season and dust the Pollack fillets with flour. Pan-fry the skin side of the fish until crispy, turn the fillet and finish in a low oven at 120C until a cocktail skewer passes easily into the fillet without resistance.
4. Blanch the Curly Kale in salted water, drain and butter.
5. Warm the Chicken Jus with the Salted Lemon in a small pan.
6. Serve having seasoned the Pollack with Lemon Juice.