Pollock with young greens, English mustard and sage

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Pollock with young greens,
English mustard and sage
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Mitch Tonks
Award winning food writer, MSC certified restaurateur, fishmonger and chef
Pollock with young greens,
English mustard and sage
You will need
To make
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
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
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Yucatean Ceviche
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Thomasina Miers
Founder of MSC certified Wahaca Mexican restaurants and winner of Masterchef 2005
Yucatean Ceviche
A true taste of summer
Serves 4
To make
Time: 15 minutes prep + 2 hours freezing
and marinating
Spread the fillets in a single layer on a plate and
put in the freezer for about 45 minutes.
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
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.
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Pollock fillet Grenobloise
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Raymond Blanc
Chef Patron of MSC certified Le Manoir aux Quat’ Saisons
Pollock fillet Grenobloise
Serves 4
To make
Planning ahead:
All the garnishes can be prepared in advance
and re-heated.
For cooking the fish:
Pre-heat your oven to 200°C.
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
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.
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For a more detailed version of this recipe,
including how to make the pomme puree, visit
the MSC website at:
www.msc.org/recipes/RB-pollock
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Pollock in banana leaves
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MSC smoked Scottish
haddock fishcakes
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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
To make
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
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.
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
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 1.5 - 2 mins
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Serve with a good helping of tartar sauce.
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MSC pollock tempura hosomaki