Grilled pollock with wild garlic crust and tomato fondue

Ingredients

Fish & Shellfish

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

Store Cupboard

Bakery

  • 1/2 loaf of sliced white bread, crusts removed

Dairy

  • 125g of unsalted butter
  • 300ml of double cream

Oils & Vinegars

  • oil, for shallow-frying
  • 2 dashes of olive oil

Beverages

Alcohol

  • 50ml of Noilly Prat vermouth