Roast Pollack, Carrot and Miso Purée Served with Alexanders and Tomatillo Salsa

Name: Roast Pollack, Carrot and Miso Purée Served with Alexanders and Tomatillo Salsa
Yield: Serves 4
Ingredients: 30 ml muscatel vinegar; 12 g chervil chopped; 20 g coriander leaves chopped; 500 g carrots, finely sliced into rounds; 100 g shallots, diced; 85 g butter; A squeeze of lemon; 1 tsp chopped fresh thyme; 200 g alexanders, blanched and finely diced; Salt and black pepper; 100 ml E.V.O; 85 ml cream; A little water; 20 g peeled ginger, julienned; 12 g mint chopped; 60 g lime, zest and pith removed with a sharp knife and finely diced; 50 g shallot, finely diced; 1 tbsp olive oil; Bunch of watercress, washed and picked for garnish; 4 × 160 g pieces of pollack; A decent knob of butter; 330 g tomatillo, finely diced; 65 g white miso

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Pollack

4 × 160 g pieces of pollack
1 tbsp olive oil
A decent knob of

Dinner
Pescatarian
Gluten-free

Method

Carrot and Miso Purée

Melt the butter in a heavy based saucepan. When it begins to bubble add the shallots, thyme and ginger.
When these begin to soften add the carrots and gently cook with a lid on for a further 10 minutes.
Add the cream and a slosh of water and continue to cook over low heat stirri