QUICK PAN SEARED POLLOCK, POMME PUREE AND A NUTTY BUTTER CAPERS SAUCE

 

Fresh pollock seasoned and ready to be pan seared

 

 

Hot pan seared pollock giving you that crispy salty seasoned skin

 

 

Foaming butter to create a rich brown nutty sauce seasoned with capers and lemon juice

 

Sumptuous creamy pomme puree, (or as my husband says this mashed potato is insignificant, it is like a cloud you cant quite touch or taste, as he insists on texture, he says crushed potatoes has lots of textures with more flavour, therefore I am forced to make him lumpy mash, this I do as I love him). 

 

(serves 2)

 

Ingredients

1 fillet pollock in 2 halves

60g butter

1 tbsp capers

1 tbsp chopped parsley

1 pinch sea salt

1 tsp black pepper

1 glug ooil

1/2 lemon

 

For pomme puree

4 King Edward potatoes peeled

60g butter

100ml ish milk

1 pinch sea salt

1 pinch white pepper

 

QUICK COOKING GUIDE

Boil potatoes return to pan, season and add the butter and milk.  Sear the fillets, once cooked remove from the pan, add butter, capers and lemon juice and foam to light brown.  Serve the fish on top of the pomme puree and drizzle over the sauce and sprinkle with parsley.

 

IN MORE DETAIL

Very quick and easy supper, first boil the potatoes in salted water, drain into a sieve and leave to steam dry for a few minutes, meanwhile return the pan to the lowest heat and add the butter and milk, pass the potatoes through a ricer or sieve into the pan and stir into the milk and butter, leave to tick over while you cook the fish.  The finished pomme puree should be a medium loose light mashed potato, if your pomme puree is to thick just add more milk, and if too loose turn up the heat and cook on until you have the consistency you desire. 

 

Heat a non-stick frying pan on high heat, pat the pollock fillets dry with kitchen roll and rub with ooil, and season with salt, place the fillets skin side down into the hot pan, don't be tempted to turn the fillets, when you can see that the fillets are over halfway cooked, gently turn them if the are sealed they will not stick, turn the heat down as the residue heat in the pan will finish off cooking the rest of the fish, this will stop the fish over cooking and keeping the fish moist succulent.  Now add the butter, capers and lemon juice. 

 

Serve the fish on top of the pomme puree, then turn up the pans heat to make the nutty butter sauce, you want the butter to foam and change colour to a light brown, take off the heat and spoon over the top of the fish.  Don't over cook the butter as this will result in a bitter burnt taste.