Pollock with wild garlic sauce
Serves - 2
Pollock is a wonderfully flakey white fish and a great alternative to cod as it’s very sustainable and recommended as a species we should be eating more of. Buy line-caught and netted day boat fish.
A great source of vitamin B12, phosphorous, and selenium.
Nutrition per serving
Fat: 19 g
Carbs: 15 g / Fiber: 7 g (Net Carbs: 8 g)
Protein: 26 g
Ingredients
2 Pollock fillets (170 g per person)
1/2 celeriac root
50 g leek
75 g wild garlic
butter
100 ml coconut cream
120 g purple sprouting broccoli
Method
Preheat the oven to 180ºC / 350 F
Peel and dice celeriac root, and add to a pan of boiling water with a pinch of pink salt. Simmer for 20 mins.
Place pollock fillets in a ceramic dish with a splash of water and a knob of butter. Bake in the oven for around 15 mins.
Wash and chop leek and add to small pan with a knob of butter. Sweat till slightly coloured.
Wash wild garlic and add to the leek and cook till wilted.
Add coconut cream and cook for 5 mins then blend using a stick blender.
Drain celeriac and add back to the pan with a knob of butter, salt and pepper. Blend with a stick blender.
Spoon garlic sauce onto each plate and spread around with the back of a spoon.
Scoop the celeriac puree into the middle and top with pollock fillet.
Serve with a side of purple sprouting broccoli.