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Pollock with celeriac and mussels

by
Nigel Mendham
Pollock with celeriac and mussels
  • Main
  • medium
  • 4
  • 1 hour 30 minutes

PT1H30M

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Ingredients

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Metric

Imperial

Pollock

Celeriac slices

  • 1/2 celeriac, peeled and sliced thinly on a mandoline
  • 1 pinch of salt
  • 1 dash of olive oil

Celeriac batons

Mussels

To serve

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Equipment

  • Mandoline
  • 6cm round cutter
  • Vacuum bags
  • Bar sealer
  • Water bath
  • Apple corer

Method

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1
Preheat a water bath to 85°C
2
Begin by preparing the sliced celeriac. Stamp out rounds from the slices using a cutter, then season with salt and brush with a little olive oil
  • 1/2 celeriac, peeled and sliced thinly on a mandoline
  • 1 pinch of salt
  • 1 dash of olive oil
3
Seal the celeriac discs in a vacuum bag and cook in the water bath for 6 minutes. Remove from the bag and refresh the slices in a bowl of iced water. Keep the water bath at 85°C
4
Cut out batons from the remaining half of celeriac using an apple corer. Seal in a vacuum bag with the butter, thyme and salt, then cook for 30 minutes in the water bath
5
Meanwhile, make a simple marinade for the pollock by mixing together the sugar, salt, lemon zest, thyme, peppercorns and water in a large bowl. Add the pollock fillets and leave to marinate for 20 minutes
6
Once the celeriac batons have been cooking for 30 minutes, remove the bag and reduce the temperature of the water bath to 54°C
7
Rinse the marinade off the pollock and pat the fillets dry. Seal in a vacuum bag and cook for 15 minutes in the water bath
8
Place the vegetables for the mussels in a large pan and place over a medium heat. Allow to sweat down gently with the bay leaf and peppercorns, stirring regularly to ensure they don't colour
9
Pour in the wine, stir well and bring up to the boil. Add the mussels, then cover with a lid and allow to cook for 2–3 minutes until all (or almost all) the mussels have opened – discard any unopened shells. Remove the mussels from the shells and set aside ready to serve
  • 375ml of white wine
  • 1kg mussels, cleaned
10
Bring a pan of water to the boil over a medium heat. Add the salty finger leaves and blanch for 30 seconds then drain. Meanwhile, chop three quarters of the roasted hazelnuts in half
11
To serve, add a few slices of the celeriac to each plate and top with the pollock fillets. Scatter over the celeriac batons, mussels and hazelnut pieces before dividing the salty finger leaves between the plates. Grate over the remaining hazelnuts to garnish and serve immediately
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Nigel Mendham
Nigel Mendham

Nigel Mendham has proved himself to be as adaptable as he is talented, prospering in restaurants all over Britain and winning great acclaim for his deftly classical cuisine.

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