Pollock with celeriac purée and wild garlic sauce
Serves - 2
Spring is such a wonderful season, when everything begins again and we start to get bright, sunny and warmer days.
The produce shop is stacked full of seasonal treats like wild garlic and purple sprouting broccoli.
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.
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.