Pollock with sea spinach and chanterelles

PT15M

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Ingredients

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  • 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
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
  • rapeseed oil, for frying (Mark uses Hillfarm rapeseed oil)
  • 2 pollock fillets, Mark uses Lyme Bay pollock
  • sea salt
  • pepper
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
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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