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Salted pollack with a chorizo and butter bean stew

Tasty, economical and generally more sustainable than cod, pollack is the perfect choice for a midweek meal.

Ingredients

Preparation method

  1. Place the pollack into a large baking dish and pour over the sea salt. Set aside to marinate for six minutes, then wash the salt off and pat dry with kitchen paper. Wrap the fillets in cling film and chill in the fridge overnight.

  2. The next day, dust the pollack fillets with the flour and shake off any excess.

  3. Heat the oil in a large frying pan and fry the pollack fillets for 3-5 minutes on one side. Carefully turn the fillets over and fry for a further minute. Season, to taste, with salt and freshly ground black pepper. Keep warm.

  4. Add the chorizo, butter beans and stock to the same frying pan and heat for 2-3 minutes, or until the volume of the stock has reduced slightly.

  5. Stir in the goats’ cheese pieces, spinach and butter and cook for a further 3-4 minutes, or until the cheese has melted and the spinach is cooked.

  6. To serve, spoon the butter bean stew into serving bowls. Dust the pollack fillets with the ground ginger and place on top.

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