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.
- Pollock fillet 2 x 150g each, 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