Pan-roasted pollock with 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

1. For the beetroot salad: mix the beetroot and coriander in a bowl and set aside.
2. 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.
3. Add the white wine and stock cube, then reduce.
4. 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.
5. 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.
6. Add the butter and use to baste the fillets until they’re cooked through.
7. 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

www.themillhouseinn.co.uk

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