Cornish Pollock, Potato Gnocchi, Warm Tomato and Anchovy Vinaigrette

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

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.


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


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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