Pollock with sea spinach and chanterelles
With just three ingredients on the plate, this dish is all about using the very best pollock and chanterelles you can find. Mark Hix's restrained approach to cooking is in full force with this recipe, but the result knocks more complicated dishes out of the water.
Sea spinach (or sea beet) can be found online from specialist retailers, but if you live near the coast it can be found in abundance in the grassy areas next to beaches. Here, Mark uses sea spinach which has begun to flower, giving it a more solid, almost asparagus-like texture.
Watch Mark cook this dish as part of our Signature Series video masterclasses.
First published in 2020
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Ingredients
Metric
Imperial
- 2 pollock fillets, (Mark uses Lyme Bay pollock)
- 1 handful of sea beet, also known as sea spinach
- 1 handful of chanterelles
- unsalted butter, for cooking
- rapeseed oil, for frying (Mark uses Hillfarm rapeseed oil)
- sea salt
- pepper
SAVE RECIPE
Method
1
Heat a generous glug of rapeseed oil in a frying pan over a medium heat. Season the pollock and add the fillets to the pan skin-side down. Leave to cook for a few minutes until the skin crisps up
2
Meanwhile, bring a small pan of water to the boil and place a separate saucepan over a medium heat. Add a drizzle of rapeseed oil and the chanterelles to the saucepan, cooking them gently for a few minutes alongside the pollock
- 1 handful of chanterelles
3
Flip the pollock over and place a small knob of butter on top of each fillet, then add a larger knob of butter to the mushrooms and leave both to finish cooking
- unsalted butter, for cooking
4
Just before the mushrooms and pollock have finished cooking, blanch the sea spinach in the boiling water for 20 seconds, then lift it out with a slotted spoon and add to the pan with the chanterelles
- 1 handful of sea beet, also known as sea spinach
5
Serve the pollock fillets covered with the sea spinach and mushrooms, with plenty of the buttery juices spooned over
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