Pan fried pollock with ham and wild garlic
- Serves 2
- A little tricky
A delicious recipe for a fishy supper
Published:
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.
Ingredients
- 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
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.
