Cornish Pollock, Potato Gnocchi, Warm Tomato and Anchovy Vinaigrette

Name: Cornish Pollock, Potato Gnocchi, Warm Tomato and Anchovy Vinaigrette
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 pinches of crushed chilli flakes; 1 teaspoon dried herbes de Provence; ½ teaspoon ground coriander seeds; 1 teaspoon fennel seeds; 4 handfuls of cooked gnocchi; 1 tablespoon miniature capers; Salt and freshly ground black pepper; Young basil shoots, to serve (optional); 4 shallots, finely chopped; 12 ripe best-quality tomatoes, blanched, skinned and roughly chopped; 4 garlic cloves, crushed; 150 ml olive oil, plus more for drizzling; 8 anchovy fillets, drained and rinsed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Today's special

By Anthony Demetre

Published 2008

About

Pollock is again much underrated, probably because, even more than most fish, it has a very short shelf-life and needs to be super-fresh for you to enjoy its mild, sweet flavour. Its flesh can also have a rather grey colour, which doesn’t appeal on the slab.

Ingredients

4 shallots, finely chopped
150 ml olive oil, plus more for drizzling
8 anchovy fillets

Europe
United Kingdom
Fish course
Pescatarian
England
Gluten-free

Method

In a heavy-based pan, sweat the shallots in the olive oil until soft, then add the anchovies and continue cooking until these dissolve. Increase the heat and throw in the tomatoes, which will soften quickly over a high heat. Add the garlic, fennel and coriander seeds, the dried herbs and the chilli flakes. Cover and simmer for 30–40 minutes, stirring occasionally.

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