;

Pollock with gooseberries, courgette, crab and cucumber

PT1H

Pollock

Courgette and basil purée

Compressed cucumber and gooseberries

  • 1 cucumber , peeled
  • 100g of gooseberries , diced into 8 pieces, plus a few extras cut in half for garnish
  • 20g of elderflower vinegar

Garnish

  • 1 handful of sea purslane
  • 1 pinch of sea lettuce
  • vegetable oil, for deep-frying
1

Cover the pollock fillets in sea salt and set aside for 12 minutes, then wash off the salt and pat the fillets dry. Leave to firm up in the fridge for 2 hours

2

While the pollock firms up, make the courgette and basil purée. Peel the courgettes, and then set the peels aside. Grate the courgette flesh

3

Cook the grated courgette in the butter until all the liquid has been released, and then evaporated

4

Blanch the courgette peel with the basil leaves, and then blend with the buttery grated courgettes

5

Add the xanthan gum, briefly blend to mix, and then transfer to a bowl and cool over some ice water

  • 0.2g of xanthan gum
6

Whisk the egg yolks together, and then stream in the liquid until the egg yolks form a foam. Add the warm courgette and basil purée to the bowl and fold through. Set aside

7

Blanch the sea purslane until just tender then drain

  • 1 handful of sea purslane
8

Carefully fry the sea lettuce until crisp in a few centimetres of oil

9

Use a melon baller to scoop out cucumber balls from the peeled cucumber, avoiding the seeds. Either compress the cucumber with the gooseberries and elderflower vinegar in a vacpac bag, or simply set the vinegar, berries and cucumber aside to marinade for 1 minute

  • 1 cucumber , peeled
  • 100g of gooseberries , diced into 8 pieces, plus a few extras cut in half for garnish
  • 20g of elderflower vinegar
10

Pan-fry the salted pollock fillets in a dash of oil, and then serve with the halved gooseberries, courgette and basil foam, and the blanched sea purslane and crispy sea lettuce

Go to Comments

Pollock with gooseberries, courgette, crab and cucumber

Latest from Pollock with gooseberries, courgette, crab and cucumber

You may also like