Pollock 2 ways (or rather 3)
As it is not well known and so not very popular it mostly ends up in factories to make.... fishfingers.
Cheap too, I only paid € 4,50 for 700 grs. Rick Stein offered the recipe.
I boiled 3 potatoes. In the meantime started the sauce: 100 cl homemade chickenstock and 3 tbsp soysauce.
Cut the fish into 6 portions of 2 cm thick, 4 for now, 2 for later. The first two went under the grill for 8 mins, with just some salt, pepper and butter on top.
Two others were covered in flour, then egg and finally in breadcrumbs and fried for 4 mins in archaide oil, at 170 C.
In the meantime the potatoes were mixed with some butter, cream and a sliced spring onion to make a lovely mash.
The sauce was finished by whisking 25 gr icecold butter into it. Then I added some tomato and coriander. Very nice and... only €2 pp
PS You are right. I had 150 gr left. Ideal for some nice fishcakes the next day:
So I boiled another potato. When that was done I added some parsley stems to
the potato water and a bayleaf. Brought it back to a simmer and added the rest of
the fish. Which was cooked after 5 mins. Mashed the potato and shredded the fish.
Mixed the lot with half a finely cut red onion, tomato and coriander that
were also left over and half an egg.The mix went into the fridge The next day I made 2 patties, lightly covered with flour and fried in some oil. By cutting
3 small gurkins very finely and adding them to Hellmans mayo, with a tbsp of
capers a sauce for a perfect starter was made.
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