Poached pollock with Niçoise salad and aïoli

Name: Poached pollock with Niçoise salad and aïoli
Yield: Serves 4
Cuisine: France
Ingredients: 16-20 marinated black olives, stoned and halved; 1 medium fennel bulb, trimmed; 4 dill sprigs, leaves picked; pinch of saffron strands; 50 g Mayonnaise; 600 g skinned pollock fillet; 1 large garlic clove, peeled and crushed; 250 g cherry tomatoes, halved; 2 thyme sprigs; 1.2 litres fish stock; 4 thyme sprigs, leaves picked; 2 tsp lemon juice; 200 g green beans, trimmed; olive oil, to drizzle; sea salt and black pepper; 5 garlic cloves (skin on); 2 garlic cloves, peeled and crushed; 20 ml double cream; 12 Charlotte potatoes, scrubbed clean; 6 quail’s eggs

Preparation info

Serves
4

Difficulty
Medium

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

THIS CLASSIC DISH IS AT ITS BEST IN THE SUMMER WHEN PRODUCE IS FRESH AND VIBRANT. IT HAS A LOVELY CASUAL FEEL, BUT LOOKS IMPRESSIVE ENOUGH TO SERVE AT A DINNER PARTY.

Ingredients

600 g skinned pollock fillet
1.2 litres fish stock
2

Europe
France
Dinner
Fish course
Pescatarian
Mediterranean
Gluten-free
Summer

Method

Cut the pollock into 4 portions. Pour the fish stock into a pan, add the thyme, garlic and lemon juice and place over a high heat. When it is just about to boil, add the fish fillets and reduce the heat. Poach gently for about 7-9 minutes until cooked through. Carefully remove from the liquid, drain on kitchen paper and allow to cool; reserve the poaching liquid.