Olive-crusted pollack with tomato butter sauce

27 June 2008
Olive-crusted pollack with tomato butter sauce

Ingredients
(Serves four)

4 x 180g pollack fillets

For the crust 100g butter
Cayenne pepper
1/2 loaf white bread, as breadcrumbs
125g black olives, roughly chopped
35g parsley, chopped
2tsp thyme, chopped
2tsp basil, chopped
1 clove garlic, crushed
Juice of 1 lemon
Salt to season

For the cherry tomato butter sauce
250g cherry tomatoes
35g unsalted butter
Salt and white pepper to taste

Method

For the crust, first make a beurre noisette by whisking the butter over a medium heat until it starts to foam and turn a nutty brown colour. Stop the cooking by adding the lemon juice.

Combine the remaining ingredients in a bowl, pour the hot beurre noisette over and mix carefully. Chill in the fridge. When the mixture is chilled, form into a ball like a dough and roll out between two sheets of silicone paper to 4mm thick. Chill until needed.

For the cherry tomato butter sauce, purée the tomatoes in a liquidiser, pass through a fine sieve, place half the juice in a pan and reduce by half. Add the other half of the juice and warm through without boiling.

Incorporate the butter with a hand blender and season. Cut out a piece of crust the same size as the pollack fillet, remove silicone paper and place atop the fish.

Preheat oven to 200°C and bake the fillets for 10-15 minutes, depending on thickness. Finish under the grill. Serve with the tomato butter sauce with wilted spinach and asparagus.

Simon Gueller, head chef, Box Tree restaurant, Ilkley, West Yorkshire

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking