Grilled Pollock Recipe with Wild Garlic Crust

Grilled pollock with wild garlic crust and tomato fondue

Main
medium
4
2 hours

PT2H

Robert Thompson serves up a stunning grilled pollock recipe, topped with a layer of intense tomato fondue made with local Isle of Wight tomatoes and a crisp wild garlic crust. Fluffy gnocchi, rich Noilly Prat sauce and charred broccoli make the perfect accompaniments.

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Ingredients

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Metric

Imperial

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

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Blender
Chargrill pan

Method

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Preheat the oven to 200°C/gas mark 6

Prick the potatoes for the gnocchi and place on a baking tray. Bake for approximately 1 hour, or until tender

700g of floury potatoes

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

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

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

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

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

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

Preheat the oven to 180°C/gas mark 4

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

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

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