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Samways Fish Merchants and International Transporters Ltd. Supplying Quality Fresh Fish Around Europe.

Seasonal Recipes

Line Caught Pollack with Curried Potatoes and Roasted Parsnips

Ingredients

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
Curly Kale
1tsp Honey
Madras Curry Powder
Salted Lemon - finely diced
Chicken Jus
Maldon Salt
Flour for dusting
Unsalted Butter
Extra Virgin Olive Oil
Lemon Juice

Method

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.

Line Caught Pollack with Curried Potatoes and Roasted Parsnips