Alaska pollock with pan-fried girolles
Andy Beynon, head chef as the Michelin-starred Behind restaurant, pan-fries Alaska pollock with fresh girolles.
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Ingredients
- 1Â whole Alaska pollock or 3 filletsÂ
- 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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