Fillet of Pollock
Fillet of Pollock, Mussel Chowder, Alsace BaconPollock works really well for this dish but nearly all white fish would work well as a substitute.serves 4from Eric Snaith
Source: The Staff Canteen
Ingredients
- For the vegetables
- Celeriac, 20 x 1cm cubed
- Carrot, 20 x 1 cm cubed
- Potato, 20 x 1cm cubed
- Kohlrabi, 20 x 1 cm cubed
- wild leeks, cut into 3 inch pieces
- Sprigs of fresh thyme
- For the crumb
- Slices of thick white bread
- butter
- Alsace bacon lardons
- x banana shallots, thinly sliced
- lt vegetable oil
- For the sauce
- Alsace bacon trim
- chicken stock
- white wine
- double cream
- Juice of ½ a lemon
- Mussel cooking stock
- For the Mussels
- Mussels, washed and de-bearded
- For the Pollock
- x 200g middle-cut Pollock fillets
- Tablespoon of rapeseed oil
- Maldon Salt