Carl Wilsher, head chef at The Mill House Inn in Tintagel, shares his recipe for pan-roasted pollock with butter bean and prawn cassoulet

Serves 4
You will need
For the beetroot salad
Beetroot 1, julienned
Coriander 1 bunch, chopped
For the cassoulet
Olive oil 2 tbsp
Shallot 1, finely chopped
Garlic 1 clove, finely chopped
Chilli 1, deseeded and finely chopped
Carrot 1, finely chopped
Unsalted butter 50g
White wine 150ml
Vegetable stock cube 1
Double cream 250ml
Butter beans 1 tin, drained
Parsley ½ bunch, chopped
Baby prawns 1 handful, cooked
For the fish
Pollock 4 fillets, each approximately 200g
Unsalted butter 50g
Method
- For the beetroot salad: mix the beetroot and coriander in a bowl and set aside.
- For the cassoulet: heat the oil in a heavy-based saucepan, then add the shallot, garlic, chilli and carrot. Add the butter and sweat until the vegetables have softened.
- Add the white wine and stock cube, then reduce.
- Pour in the cream and butter beans and reduce until thickened and the beans are soft. Add the parsley and prawns, then warm through. Season to taste.
- For the fish: heat a little oil in a pan on a medium heat. Fry the fillets skin-side down in the pan for approximately 6 minutes. Flip the fillets over.
- Add the butter and use to baste the fillets until they’re cooked through.
- To serve: spoon the cassoulet into wide bowls, place
Chef’s tip: ‘You don’t need a searing hot pan for the pollock – take your time,’ says Carl
Also try
Carl Wilsher, head chef at The Mill House in Trebarwith, Cornwall, shares his recipe for pan-seared Cornish hake with smoked haddock, prawn and Porthilly mussel chowder
Dolton Lodge, head chef at The Lamb at Longdown near Exeter, shares his recipe for pan-roasted hake with tartare sauce, pickled mussels and new potatoes
Carl Wilsher, head chef at The Mill House Inn in Tintagel, shares his recipe for pan-roasted cod with Israeli couscous, preserved lemon, olives, rocket and red pepper salsa