Why use Greendale?
Mitch Tonks's Pollack with Young Greens
There’s nothing Mitch Tonks doesn’t know when it comes to cooking fish – thoughtful, unfussy and a joy to eat, his recipes always let the seafood shine. Here, simply-cooked Pollack is plated with just-wilted greens and a buttery, mustard-spiked sauce – delicious! Serves 2.
2 x Greendale Pollack Fillets
1 small young Spring Cabbage, sliced (Spinach would also be fine)
1 tsp English Mustard
1 tbsp Capers, drained
Small handful of Parsley, leaves only, chopped
Small handful of Sage leaves, finely chopped
A tiny splash of White Wine Vinegar
A squeeze of Lemon juice
Sea Salt and freshly ground Black Pepper, to taste
Preheat the oven to 200°C (Gas Mark 6). Place an oven-proof pan on a medium-high heat and add a good splash of olive oil. Season the fillets with salt and pepper, then place them in the pan, flesh-side down. Cook for 3-4 minutes until golden, then turn the fish over and place the pan in the hot oven for a further 2-3 minutes.
Meanwhile, steam the cabbage or spinach over a pan of boiling water until wilted, then take off the heat. In a small pan, melt the butter, whisk in the mustard until properly emulsified, then add the remaining ingredients and mix well. Toss the wilted greens in the sauce to coat, then season with plenty of black pepper. Serve the greens alongside the fish and spoon over any remaining sauce.
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