pollock, almond and samphire

Pollock is a sustainable, white flaky fish, similar to cod, which can be caught off British shores. Samphire, with its vibrant green stalks and crisp, salty taste, is the perfect accompaniment..

serves: 4

for the almond purée
220g almonds, flaked
850ml whole milk
20g unsalted butter
1 banana shallot, diced
1 bay leaf
A pinch of salt
3 tbsp double cream
5 tbsp almond oil or groundnut oil
¾ tsp sea salt

for the pollock
100g unsalted butter
2 tbsp extra-virgin olive oil
120g x 4 pollock fillets
Sea salt and black pepper
½ lemon, juiced
4 tbsp extra-virgin olive oil
65g samphire
2 red long chillies, deseeded and diced

Heat the oven to 160C. Once the oven is hot, toast the almonds on a dry baking sheet for 5-8 mins, until lightly coloured and fragrant. While they are still warm, tip them into the milk to soak, then set aside.

Turn the oven up to 190C. Melt the butter in a small pan and sweat the diced shallots with the bay leaf and a pinch of salt, until soft and transparent. Add the milk and almonds and bring to the boil, then simmer for 40 mins. Remove the bay leaf.

Place the almonds and shallots into a blender with a few tablespoons of the milk and blend to a smooth purée. Add the cream, almond oil and salt. It should be silky and smooth: add a tablespoon of the cooking milk to loosen if necessary. Return the purée to a smaller pan, cover with a lid and set aside.

For the pollock, melt the butter and olive oil together in a nonstick, ovenproof pan. Heat until the butter is foaming. Season the pollock fillets with salt and freshly ground black pepper before placing them into the pan. Cook for approximately 3 mins on the first side. Carefully turn the fillets over and transfer the pan to the oven for 8 mins, until the pollock is just cooked through.

Place the almond purée over a low heat to warm through, stirring occasionally.

Remove the fish from the oven. Squeeze the lemon juice over the pollock and leave to rest for a few mins.

While the pollock is resting, warm together the olive oil, samphire and chilli with a squeeze of lemon in a small pan. This will only take a moment, as you want to infuse the oil with chilli but not with the samphire.

To serve, make a puddle of hot almond purée on each plate, place the pollock on top and spoon over the warm samphire and chilli oil.

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