Grilled pollock with wild garlic crust and tomato fondue

4
2 hours

Ingredients

Pollock

  • 1 pollock fillet, pin-boned, skinned and cut into 4 even portions
  • 1 pinch of salt

Wild garlic crust

  • 1 handful of wild garlic leaves, washed and dried
  • 1/2 loaf of sliced white bread, crusts removed
  • 50g of Parmesan, grated
  • 125g of unsalted butter

Gnocchi

  • 700g of floury potatoes
  • 100g of Parmesan, grated
  • 75g of pasta flour
  • 5g of salt
  • 2 egg yolks
  • polenta, for dusting
  • oil, for shallow-frying

Noilly Prat sauce

  • 2 banana shallots, finely diced
  • 150ml of dry white wine
  • 1l fish stock
  • 300ml of double cream
  • 50ml of Noilly Prat vermouth
  • 1 dash of olive oil
  • salt
  • pepper

Tomato fondue

  • 10 plum tomatoes, skinned and deseeded
  • 1 medium onion, finely diced
  • 1 garlic clove, crushed
  • 500ml of tomato juice
  • 2 pinches of salt
  • 1 pinch of pepper
  • 1 pinch of sugar
  • 1 dash of olive oil

Charred broccoli

  • 16 purple sprouting broccoli stems
  • salt

Method

1
Preheat the oven to 200°C/gas mark 6
2
Prick the potatoes for the gnocchi and place on a baking tray. Bake for approximately 1 hour, or until tender
  • 700g of floury potatoes
3
Blend all of the wild garlic crust ingredients until evenly mixed, then roll out between two sheets of silicone or greaseproof paper, making sure its an even thickness all over, approximately 3mm. Allow to firm in the fridge for 1 hour before use
  • 125g of unsalted butter
  • 1 handful of wild garlic leaves, washed and dried
  • 1/2 loaf of sliced white bread, crusts removed
  • 50g of Parmesan, grated
4
Meanwhile, make the sauce. Add a dash of oil to a saucepan and add the shallots. Sweat until soft but without colour, then add the wine. Reduce by half before adding the fish stock
  • 2 banana shallots, finely diced
  • 1 dash of olive oil
  • 150ml of dry white wine
  • 1l fish stock
5
Reduce by half again, then add the cream. Continue to reduce until you have a nice sauce consistency. Add the Noilly Prat, cook gently for a minute or so and adjust the seasoning to taste. Pass through a fine sieve and set aside
  • 300ml of double cream
  • salt
  • pepper
  • 50ml of Noilly Prat vermouth
6
When the potatoes are ready, remove from the oven and scoop the flesh out of the skins. Weigh out 500g of the flesh, pass through a potato ricer into a bowl and allow to cool. Mix in the Parmesan, flour, salt and egg yolks, combining lightly into a dough. Check the seasoning then roll into 2cm balls. Roll in polenta to coat, then set aside on a tray dusted with polenta until ready to serve
  • 2 egg yolks
  • 75g of pasta flour
  • 5g of salt
  • polenta, for dusting
  • 100g of Parmesan, grated
7
To make the tomato fondue, sweat the onion, garlic and a good pinch of salt until soft in a little olive oil. Add the tomato flesh and continue cooking until the flesh starts to break up
  • 1 medium onion, finely diced
  • 1 garlic clove, crushed
  • 1 pinch of salt
  • 1 dash of olive oil
  • 10 plum tomatoes, skinned and deseeded
8
Add the tomato juice and bring to the boil before turning down to a low heat. Continue to cook until the mixture has reduced and thickened. Blend until smooth, adding salt, pepper and a little sugar to taste. Allow to cool
  • 500ml of tomato juice
  • 1 pinch of sugar
  • 1 pinch of salt
  • 1 pinch of pepper
9
Preheat the oven to 180°C/gas mark 4
10
When ready to serve, bring a large pan of salted water to the boil and preheat a chargrill pan over a high heat. Add the broccoli and cook until the stalks are just tender. Drain well then add to the chargrill pan in a single layer, cooking until charred before repeating on the other side. Season the broccoli and set aside
  • 16 purple sprouting broccoli stems
  • salt
11
Heat a pan of oil (enough to shallow-fry) and add the gnocchi, cooking until golden and cooked through. Drain on kitchen paper and season lightly with salt. Gently reheat the sauce, if needed
  • oil, for shallow-frying
12
Lightly season the pollock portions with salt and then top each with a spoonful of tomato fondue. Cut the wild garlic crust to fit each piece of fish and peel back both pieces of paper before pressing it lightly on top of the fondue
  • 1 pinch of salt
  • 1 pollock fillet, pin-boned, skinned and cut into 4 even portions
13
Place the crusted pollock under a hot grill until just coloured and finish cooking in the oven for 2–3 minutes
14
To serve, place a piece of pollock on each plate and arrange the gnocchi, broccoli and sauce to one side. Serve immediately