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

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

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

Ingredients

Pollack

Method

Carrot and Miso Purée

Part of