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




  • 4 × 160 g pieces of pollack
  • 1 tbsp olive oil
  • A decent knob of butter
  • A squeeze of lemon

Carrot and Miso Purée

  • 85 g butter
  • 100 g shallots, diced
  • 1 tsp chopped fresh thyme
  • 20 g peeled ginger, julienned
  • 500 g carrots, finely sliced into rounds
  • 85 ml cream
  • A little water
  • 65 g white miso

Alexanders and Tomatillo Salsa

  • 330 g tomatillo, finely diced
  • 200 g alexanders, blanched and finely diced
  • 60 g lime, zest and pith removed with a sharp knife and finely diced
  • 50 g shallot, finely diced
  • 30 ml muscatel vinegar
  • 20 g coriander leaves chopped
  • 12 g chervil chopped
  • 12 g mint chopped
  • 100 ml E.V.O
  • Salt and black pepper
  • Bunch of watercress, washed and picked for garnish


Carrot and Miso Purée

  1. Melt the butter in a heavy based saucepan. When it begins to bubble add the shallots, thyme and ginger.
  2. When these begin to soften add the carrots and gently cook with a lid on for a further 10 minutes.
  3. Add the cream and a slosh of water and continue to cook over low heat stirring from time to time until the carrots are tender.
  4. Remove from the heat, stir in the miso and then purée the carrots in batches in a liquidizer until silky smooth.

Alexanders and Tomatillo Salsa

Mix the tomatillo, alexanders, lime, shallot, vinegar, herbs and extra virgin olive oil together and season to taste. Set aside.

Roast Pollack

  1. Preheat your oven to 180°C.
  2. Heat the olive oil and butter over moderate heat in a heavy bottomed frying pan large enough to comfortably accommodate the fish.
  3. Once the butter has stopped bubbling, season the pollack pieces and place skin side down into the pan. Fry gently for 4 minutes or so until the skin is crisp and golden-brown.
  4. Squeeze over a little lemon juice then transfer the pan to the oven and cook for an additional 4 – 5 minutes basting in the pan juices a couple of times until the pollack is just cooked through. This will depend on the size of the fillet but it is done when the flesh is opaque and on the verge of flaking.

To Serve

  1. Spoon some carrot and miso purée onto each plate.
  2. Place a piece of Pollack on top and decent dollop of the salsa.
  3. Scatter with watercress to finish.
Chef Magazine / Issue 33 / February / 2014