grilled pollock on spring onion mash with a soy butter sauce
 

Rick Stein

serves 4

4 x 6–8oz/170–225g pieces of unskinned thick pollock fillet
Maldon sea-salt flakes and coarsely crushed black pepper
A little melted butter, for brushing

for the spring onion mash
2 lb/900g Maris Piper potatoes, peeled and cut into chunks
2 oz/55g butter
1 bunch spring onions, trimmed and thinly sliced
A little milk
Salt and freshly ground white pepper

for the soy butter sauce
1 pint/500ml chicken stock
2 tbsp dark soy sauce
3oz/85g unsalted butter
1 tomato, skinned, seeded and diced
1 heaped teaspoon chopped coriander

Put the fish, skin-side down, in a shallow dish and sprinkle with 1 tsp of salt. Set aside for 30 minutes.

Brush with melted butter and put the fish skin-side up on a greased baking tray. Sprinkle with the salt and pepper.

For the spring onion mash, cook the potatoes in boiling unsalted water for 20 minutes until tender.
Put the stock and soy sauce into another pan and boil rapidly until it has reduced by half. Heat the grill to high. Grill the pollock for 8 minutes on one side.

Just before the fish is ready, add the butter to the sauce and whisk until it has blended in. Remove from the heat and add the tomato and coriander.

Drain the potatoes and return to the pan and mash until smooth. Heat the butter in another pan, add the spring onions and toss in the butter. Beat them into the potato with a little milk and some salt and white pepper.

Spoon the spring onion mash into the centre of 4 warmed plates. Rest the pollock on top and spoon the sauce around the plate.