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Pan fried pollock with ham and wild garlic

  • Serves 2
  • A little tricky

A delicious recipe for a fishy supper

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This recipe should appeal to those of you with a passion for fish cookery and the occasional woodland forage. I love using air-dried ham, which we make regularly at River Cottage, or you could use free-range or organic bacon.

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Ingredients

  • pieces of pollock fillet, 150g each 2, Keep the skin on
  • thin slices of air-dried ham 4
  • wild garlic leaves 1 small bunch
  • butter 15g
  • olive oil 1tbs
  • salt and freshly ground black pepper

Method

  • Step 1

    Heat a medium sized nonstick pan over a medium-high heat. Add the butter and oil. Season the fish with salt and pepper. When the butter is bubbling, add the fish, skin-side down. After a minute or so, tear the ham into pieces and fry for a minute or two, moving it around the fish as it sizzles. Now roughly chop the garlic leaves and add these, too.

  • Step 2

    They will wilt in the buttery juices quite quickly. Use a spatula to turn the fish and cook for one more minute on the other side, or until it is just cooked through. You can tell that it’s ready by pushing a knife into the thickest part of the fillet and making sure the fish flakes apart.

  • Step 3

    Bring the fish to the table with some early new potatoes, a good salad and some fresh bread.

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