Alaska pollock with pan-fried girolles | Recipes | Foodism

Alaska pollock with pan-fried girolles | Recipes | Foodism

foodism.co.uk

Andy Beynon, head chef as the Michelin-starred Behind restaurant, pan-fries Alaska pollock with fresh girolles.

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Ingredients

  • 1 whole Alaska pollock or 3 fillets 
  • 15g Exmoor caviar
  • 1 sweetcorn on the cob
  • 200g girolles
  • 100ml vin jaune
  • 100ml double cream
  • 2 shallots, thinly sliced
  • 3 egg yolks
  • 1 punnet of sweetcorn shoots

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