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.
- 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