Raymond Blanc Pan-fried Pollock Fillet Recipe | Pan Fried Fish
Penned by Raymond Blanc, this simple recipe combines pan fried pollock with a puree of potatoes and caper sauce.
Ingredients
- 50g (2oz) unsalted butter
- 4 x 175g (6oz) pollock fillets, skinned and boned
- 2 tsp lemon juice
- 200ml (7fl oz) chicken stock
- 1 fresh rosemary sprig
- 4 tsp small capers, washed and drained
- 1 tsp lemon juice
- 1kg (2¼lb) Desiree, Belle de Fontenay, Estima or Maris Piper potatoes, peeled and cut into quarters
- 2 litres (3½ pints) cold water
- 20g (¾oz) salt
- 175–200ml (6–7fl oz) full-fat milk, boiled
- 75g (3oz) unsalted butter, melted
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