rapeseed oil, for frying (Mark uses Hillfarm rapeseed oil)
sea salt
pepper
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
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
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