Pollack with creamed bacon, leeks & clams
We've taken inspiration from the Edinburgh branch of Hotel du Vin for this innovative dish
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 20 mins
- Fry the bacon until crisp, then add 25g butter and the leek. Cook gently until soft, then add the cider and stock. Bubble until reduced by half, stir in the double cream and scatter over the clams. Cover and cook, shaking the pan occasionally, for 2 minutes until the clams have opened.
- Fry the pollack fillets in a little butter and oil, for 4 minutes, then flip for another couple until cooked. Spoon over the creamed bacon, leeks and clams and scatter over parsley to serve.
Pollack
Pollack is a great sustainable alternative to other firm white fish, such as cod and haddock, and can be cooked in the same way. Look for mature line-caught pollack from Cornish waters, and don't buy during the breeding season (January-April). Most supermarkets now stock pollack, but if you can't find it you can buy online from thecornishfinshmonger.co.uk
Recipe from olive magazine, September 2010.
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http://www.bbcgoodfood.com/recipes/740636/
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Ingredients
- 2 rashers streaky bacon , chopped
- 25g butter , plus extra for frying
- 1 leek , thinly sliced
- 200ml cider
- 200ml stock
- 100ml double cream
- 2 handfuls clams
- 2 skinless pollack fillets
- oil , for frying
- parsley , chopped, to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Ingredients
- 2 rashers streaky bacon , chopped
- 25g butter , plus extra for frying
- 1 leek , thinly sliced
- 200ml cider
- 200ml stock
- 100ml double cream
- 2 handfuls clams
- 2 skinless pollack fillets
- oil , for frying
- parsley , chopped, to serve
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30 November 2010
splodgemeister rated and commented on this recipe
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