Butter Poached Pollock, Caramelised Cauliflower, Zhoug - James Martin Chef

Ingredients

• 120g pollock portion
• 250g unsalted butter, 200g browned
• table salt
• ½ cauliflower
• 200ml milk
• 1 tsp apple cider vinegar
• 1 tsp olive oil
• 30g coriander
• 20g flat leaf parsley
• 1 green chilli, finely chopped
• ½ tsp cumin seeds
• 2 cardamom pods, finely crushed
• ½ tsp brown sugar
• 1 garlic cloves, peeled
• 100ml olive oil
• Salt the pollock for 5 mins then rinse well.
• Shave the top of the cauliflower florets so you have around 50g. Set aside. Roughly chop the remaining cauliflower.
• Place the browned butter into a small saucepan over a medium heat, and heat to approximately 80 degrees. Place the fish into the butter and leave to poach for 8-10 minutes.
• For the zhoug, place everything in a blender or nutribullet with a few tablespoons of water. Season well with salt and blitz until almost smooth.