Recipes

Chosen from Fish by Mitch Tonks, he writes "This is a good old-fashioned recipe that my grandmother used to cook for me, although I'm not sure whether she ever used pollack... Everyone I've cooked this dish for absolutely loves it - it is pure comfort food and ideal for those who think they don't like fish."

Serves 4

    400ml milk
    800g pollack fillet, skinned
    50g butter
    1 onion, finely sliced
    2 1/2 tbsp plain flour
    1 tsp English mustard
    Good handful fresh parsley, chopped
    1 tsp capers, finely chopped
    2 hard-boiled eggs (free-range of course)
    Sea salt and freshly ground black pepper

Method

Pour the milk into a large saucepan, add the pollack fillets and poach very gently for 6-7 minutes, then remove from the heat.

Melt the butter in another saucepan, add the onion and fry gently until soft and translucent. Add the flour and cook for a further 1-2 minutes. While stirring, slowly pour on the milk that the fish was poached in until the sauce is the consistency of double cream. Stir in the mustard, then add the parsley, capers and flake in the fish.

Shell and slice the boiled eggs, add then to the sauce, season with salt and pepper and serve with creamy mashed potato and freshly cooked peas or broad beans. A nice little twist on this dish is to add a few bits of bacon.

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