Pollock with Sea Spinach and Chanterelles Recipe
With just three ingredients on the plate, this dish is all about using the very best pollock and chanterelles you can find. Mark Hix's restrained approach to cooking is in full force with this...
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Cooking tools:
- Skillet
- Stove
- Fish spatula
- Chef's knife
- Cutting board
- Colander
- Paper towel
- Plate
Ingredients
- 2 pollock fillets, (Mark uses Lyme Bay pollock)
- 1 handful of sea beet, also known as sea spinach
- 1 handful of chanterelles
- unsalted butter, for cooking
- rapeseed oil, for frying (Mark uses Hillfarm rapeseed oil)
- sea salt
- pepper
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