I can’t be arsed with an intro. I’m knackered and I’ve got 20 people to cook dinner for. This recipe rocks.
Serves 2
2 pieces of pollack, around 300g
1 head of fennel, washed, trimmed and sliced
White wine
1 egg yolk
1/2 tsp Dijon mustard
1/2 clove garlic, pasted with the back of a knife
100 ml groundnut oil (or half groundnut half olive is good)
Juice of half a lemon
Salt, pepper, olive oil
– Make the aioli first by mixing the egg yolk with the mustard and a pinch of salt. In a slow and steady stream pour in the oil, whisking continuously until the emulsion thickens. Whisk in the lemon juice and crushed garlic.
– Heat a little oil in a saucepan over a medium-high heat. Add the fennel and white wine and season with salt and pepper. Simmer for 2 miunutes, reduce the heat, cover and simmer for a further 4 minutes.
– Meanwhile heat a little oil in a non-stick pan and fry the pollack skin side down for 4 minutes, seasoning the flesh side generously with salt and pepper. Turn and fry for a further minute and serve with the braised fennel and aioli. Delicious as is, certainly room for some new potatoes or whatever you feel like.
It looks yummy. Thanks for the recipe.
Recipe | Pollack with braised fennel and aioli
The only words I can understand is ‘Recipe’, ‘with’ and ‘and’. 🙂
My apologies. I probably should have explained pollack in the intro. It’s a white fish, rather like cod. Fennel is yummy with fish, and aioli is garlic mayonnaise. Give it a go! J
🙂
I am a pure vegetarian. Do you have any veg recipes?
🙂
I would have given it a try if I were non-veg.
Do you have any veg recipes?
Sure – click on ‘my recipes’ at the top and you’ll find plenty of veggie recipes there. James.
why do veggies keep popping up with such retarded comments like the ones above, it’s a fish recipe you idiots, not a vegetarian recipe.
Nice classic dish – although, unless I trek to borough market I find pollock is really hard to source. Any good fish monger recommendations??
Keep up the great blogging.
Johanna (whatedatetonight.wordpress.com)
You should be able to find it in most fishmongers and in the green supermarket.
James, I was inspired to try this by a tweet from Jane and Jennifer at GMC. But I find that it’s the close season for pollack — and, of course, fennel is way off harvest. So I’m doing this with coley and a green salad and maybe some garlicky mushrooms. And I look forward to giving yours a re-run in the autumn.
I’m glad I found your blog, though!
The perils of supermarket shopping I suppose. I admire your rigidly sticking to the seasons Charles!
Gosh… some people can be quite harsh?
But James you continue to inspire… I have now got myself a fabulous new camera and I think the results peak for themselves… I think the clarity and gloss of the food is mouth watering… very pleased with myself! http://belleaukitchen.blogspot.com/
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