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Pan fried pollock

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For the pommes purées

  • 1kg/1lb 2oz potatoes, such as Desirée, Belle de Fontenay, Estima or Maris Piper, peeled, cut into quarters
  • 2 litres/3 pints 10½fl oz cold water
  • 200ml/7fl oz full-fat milk
  • 60g/2½oz unsalted butter
  • 2 pinches sea salt
  • 2 pinches freshly ground white pepper

For the pollock

  • 30g sliced white bread, cut into 1cm/½in cubes
  • 4 x 180g/6oz pollock fillets, about 3cm/1¼in thick, skin on, bones removed
  • 4 pinches sea salt
  • 1 pinch freshly ground white pepper
  • 60g/2½oz unsalted butter
  • 50ml/2fl oz hot brown chicken stock
  • 50ml/2fl oz hot water
  • 30g/1¼oz capers, drained, rinsed
  • ½ lemon, peeled, segmented, roughly chopped
  • 30g/1¼oz shallot, peeled and finely chopped
  • 30g/1¼oz caper berries
  • 10g/½oz chopped fresh flatleaf parsley
  • 10g/½oz chopped fresh chervil

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