Pollock with young greens, English mustard and sage

Transcription

1 Pollock with young greens, English mustard and sage

2 Mitch Tonks Award winning food writer, MSC certified restaurateur, fishmonger and chef > Pollock with young greens, English mustard and sage You will need Olive oil 2 MSC certified pollock fillets, preferably cut from the top end of the fillet, weighing about 200g each 1 small young spring cabbage spinach or broccoli leaves would also be fine 1 tsp English mustard 25g butter 1 tbsp capers Small handful of parsley, chopped Small handful of sage, finely chopped A tiny splash of white wine vinegar A squeeze of lemon Black pepper To make Heat some olive oil in a pan, suitable for the oven, on the boiling plate. Season the fish and place in the pan, flesh side down. Cook for 3-4 minutes until golden, then turn the fish and place the whole pan in a hot oven. Cook for a further 2-3 minutes. Steam the greens until wilted. In a small pan, melt the butter, whisk in the mustard until properly emulsified and add the remaining ingredients. Toss the greens in the sauce to coat and season with plenty of black pepper. Serve the greens alongside the fish and spoon over any remaining sauce. Mitch Tonks Logo to go

3 LOOK FOR THE MARK Yucatean Ceviche

4 Thomasina Miers Founder of MSC certified Wahaca Mexican restaurants and winner of Masterchef 2005 > Yucatean Ceviche A true taste of summer Serves 4 Time: 15 minutes prep + 2 hours freezing and marinating You will need 300g fresh, line-caught MSC sea bass, filleted and skinned (about 4 small fillets) Juice of 3 limes Juice of half a grapefruit 1-2 tbsp Wahaca Habanero chilli sauce (or more to taste) 1 / 2 red onion, finely sliced 1 fresh red chilli, finely diced Sea salt and freshly ground black pepper 2 tablespoons olive oil Pinch of salt 4 5 radishes, finely sliced A large handful of chopped coriander To make Spread the fillets in a single layer on a plate and put in the freezer for about 45 minutes. Slice the fish wafer thin and arrange on a wide, shallow serving dish. Mix the habanero salsa with the citrus juices and pour over the fish. Sprinkle the fish with half the chilli and the onion, seasoning well with salt and pepper, and leave to marinate for an hour in the fridge. When you are ready to eat, pour about half the marinade off the fish, drizzle with olive oil and scatter over the radish and the chopped coriander. Serve piled high on the plate with salted crackers, freshly made corn tortillas or simply fresh bread to mop up all the fiery juices. Logo to go

5 LOOK FOR THE MARK Pollock fillet Grenobloise

6 Raymond Blanc Chef Patron of MSC certified Le Manoir aux Quat Saisons > Pollock fillet Grenobloise Serves 4 Planning ahead: All the garnishes can be prepared in advance and re-heated. Ingredients: For cooking the fish 40g butter, unsalted 4 MSC certified pollock fillets, (180g each) 4g sea salt 1g white pepper, freshly ground For the sauce & garnish 50ml water or brown chicken stock (see recipe) 1 / 2 lemon, peeled, segments removed & juice reserved 2 tbsp capers, washed and drained 1 shallot, peeled and finely chopped 10g parsley, flat leaf, finely chopped To finish 30g croutons, white bread, 10mm x 10mm To make For cooking the fish: Pre-heat your oven to 200 C. Pat the Pollock fillets dry to remove any excess moisture and season the flesh side with salt and pepper. In a large oven-proof frying pan on a medium heat the butter to a foaming stage, add the fish fillets flesh side down. Colour the flesh side for 5-6 minutes, then carefully with the aid of a fish slice, turn the fillets onto the skin side, cook for a further 1 minute and then transfer the pan to the hot oven for 4-5 minutes. Remove the pan from the oven and place back on to a high heat for 1 minute. Remove the fish fillets from the frying pan and carefully on to a warm serving dish. For the sauce & garnish: Add the water to the hot pan so that the caramelised juices are dissolved and emulsified into the liquid as it boils. Add the remaining ingredients to the frying pan bring back to the boil. Taste, correct the seasoning if necessary. On 4 large plates place the puree in the middle with the fish on top, pour the sauce over and around the fish. Sprinkle the croutons over the top and serve. For a more detailed version of this recipe, including how to make the pomme puree, visit the MSC website at:

7 Pollock in banana leaves

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9 MSC smoked Scottish haddock fishcakes

10 Calum Richardson Owner of MSC certified The Bay Fish and Chips, Fish and Chip Shop of the Year 2013 > MSC smoked Scottish haddock fishcakes Ingredients Natural smoked MSC Scottish haddock 6 good sized maris piper potatoes 1 organic lemon Knob organic butter Fresh curley parsley Salt and pepper Beaten organic egg Bread crumbs Chips Maris Piper potatoes Vegetable oil or beef dripping Tartar sauce Handful of capers Handful of gherkins Teaspoon 0rganic lemon juice Handful of fresh parsley Handful of fresh chives 1tsp English mustard 300g free range mayonnaise To make Peel and chop the tatties (potatoes), place in pan and boil. Place MSC smoked Scottish haddock and nob of butter in a tin foil pouch in a colander on top of the pan with tatties to steam, when the tatties are soft remove and drain. Open the tin foil pouch and flake the fish into chunks, pour the juices from the fish and butter into tatties and mash. Add chopped parsley, salt and a good grind of pepper, squeeze of lemon juice and mix. Add flaked fish and fold into tattie mix. Put to one side to cool. Chop a handful of cappers, gherkins and parsley and add to the mayonnaise. Add mustard and stir with a squeeze of lemon juice to taste Get your fish cake mix and roll a ball in your hands then flatten out and shape. Dip it in egg wash and then bread crumbs. Wash and peel the tatties chop into chips and wash thoroughly, towel dry, Set fat in chip pan to around 150oc and blanch chips for around 6 minutes until soft, drain and let cool. Pan fry for colour then into medium heat oven to finish. When fish cakes are almost ready turn chip fat up to 180oc and cook the chips until crisp around mins Serve with a good helping of tartar sauce. Logo to go

11 MSC pollock tempura hosomaki

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