Pollock, Peas, and Shallot Dressing with Seaweed – The Sea, The Sea Online
Toast the nori in a dry pan to bring out the flavournic. Leave to cool. Once cool, bit into a fine powder and set aside. Remove the fish from the fridge and leave at room temperature for 20...
Ingredients
- 600g of pollock loin with the skin on
- Sea salt to season
- 50 ml of white wine vinegar
- 50 ml of cooking white wine
- 1 Lemon
- 40g of unsalted butter
- 1 medium sized banana shallot
- Black Peppercorn in a mill
- 20g of chives
- 1 sweet chilli
- 120ml of olive oil
- 350g of fresh peas
- 2 sheets of nori seaweed
- Pollock Fillet 450/500g
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