Name: Fillet of pollack with parsley sauce
Yield: Serves 4
Ingredients: good knob of butter; 150 ml fish stock (or ¼ good-quality fish stock cube dissolved in that amount of hot water); 400 ml double cream; 4 thick boned and skinned pollack loin portions, each about 160-175 g; 2 tbsp chopped parsley; 2 shallots, finely chopped; 2 tbsp white wine; sea salt and freshly ground white pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

With cod stocks in our waters depleting, I have found pollack to be a quality eating fish. The big ones are far superior to the smaller ones, and have large-flaked flesh like a cod. So look out for thick fillets and be pleasantly surprised by the flavour and texture.

Ingredients

4 thick boned and skinned pollack loin portions, each about 160-175 g
good knob of butter

Method

First make the sauce: melt the butter in a heavy-based pan and gently cook the shallots over a low heat for about 1 minute, until soft. Add the white wine and fish stock, and simmer until reduced to about a tablespoon or so. Add the double cream and simmer until reduced at least by half and the sauce is thick. Add the parsley and simmer for another minute or so to let it in

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