Are you up to the MasterChef challenge? Try this recipe of roasted pollock with fresh tasting summer vegetables and a buttermilk velouté.
100g/3½oz asparagus, peeled and trimmed, blanched and refreshed
100g/3½oz broad beans, podded weight, blanched and refreshed
50g/2oz samphire or sea vegetables, blanched and refreshed
80g/3oz runner beans, trimmed, cut at an angle, blanched and refreshed
50g/2oz mangetout, trimmed, blanched and refreshed
2 tsp olive oil
1 tsp unsalted butter
1 punnet pea shoots, to garnish
For the prosciutto crisp, preheat oven to 180C/350F/Gas 4. Line a baking tray with parchment.
Brush one side of one sheet of the pastry with melted butter. Lay the prosciutto on the top in a single layer. Brush another pastry sheet with butter and place on top of the prosciutto. Press down to secure and place in the fridge, covered, for 30 minutes.
Remove from the fridge and place another sheet of baking parchment on the top, followed by another baking tray. Weigh down with a third baking tray. Bake in the oven for 15 minutes or until golden-brown. Remove the paper and slice the prosciutto crisp into 1.5cmx15cm/½inx6in strips and leave to cool on a wire rack.
For the prosciutto mash, place the potatoes into a pan of salted water and bring to the boil. Cook for 15-20 minutes, or until soft.
Drain the potatoes, pass through a ricer and set to one side.
Place the prosciutto slices into a dry frying pan over low heat and render the slices down so that you get the fat. Pass this fat through a fine sieve. Add the butter to the fat and mix to combine. Add to the potatoes and finish with a little cream to taste. Season and keep warm until needed.
For the pea and buttermilk velouté, bring a pan of salted water to the boil. Add the fresh peas and cook for 2-3 minutes. Add the spring onion to the peas for the final minute. Drain, refresh in iced water and drain again.
Add the peas, spring onions, buttermilk, olive oil and mint leaves to a blender and purée until smooth, adding a little water if too thick. Pass through a chinoise or fine sieve, pour into a pan and season. Keep warm until needed.
For the broad bean purée, place the cooked broad beans into a food processor and blend until smooth. Season, to taste, and pass through a fine sieve.
For the roasted pollock, pre-heat the oven to 190C/375F/Gas 5. Trim and clean the pollock and pat the skin dry. Add a little olive oil to a hot frying pan. Put the fish into the hot pan, skin side down, season and cook until the skin is crisp. Transfer to a lined baking tray and bake for 7-10 minutes (depending on thickness of the fish).
For the summer vegetables, fry the blanched asparagus, broad beans, samphire, mangetout and runner beans together in a frying pan, with two teaspoons of olive oil and a teaspoon of butter.
To serve, put the heated mash in a piping bag fitted with a 1.5cm/½in nozzle and pipe three large dots close to each other in a straight line onto each serving plate. Place the vegetables in between the mash reserving a little of each for a garnish.
Rest the prosciutto crisp like a bridge across the top of the mash and vegetables and garnish with the remaining vegetables and some pea shoots. Spread the broad bean purée onto the left side of the plate. Place the pollock on top of the purée. Pour the velouté into a warmed jug and serve alongside.
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