Raymond Blanc Pan-fried Pollock Fillet Recipe | Pan Fried Fish

Name: Raymond Blanc Pan-fried Pollock Fillet Recipe | Pan Fried Fish
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

thehappyfoodie.co.uk

Penned by Raymond Blanc, this simple recipe combines pan fried pollock with a puree of potatoes and caper sauce.

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

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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