- 1 pollock steak skin on
- 1 shallot finely diced
- 1 red chilli diced
- 12 washed and de-bearded mussels
- 75ml CHEF:registered: All Natural Shellfish Stock
- 75ml CHEF:registered: All Natural Chicken Stock
- 0.5 carrot ribbons
- 0.5 courgette ribbons
- 0.5 small leek, thinly sliced
- 5 new potatoes
- 50 ml double cream
- 0.5 tsp ground cumin
- 0.5 tsp turmeric
- 0.5 tsp ground coriander
- 0.5 tsp ground ginger
- 0.5 tsp salt & pepper
- 0.5 tsp flour
- 1 tsp oil
- 0.5 tablespoon lemon coriander
- micro coriander to garnish
Fried Pollock with a Curried Shellfish Mussel Sauce
Ingredients
Method
Prep Time: 15 minutes Cooking Time: 15 minutes
Cook potatoes till tender
Sprinkle the flour onto the skin of the pollock and pan fry
Sweat shallots and diced chilli without colouring.
Add mussels and the CHEF All Natural shellfish stock and CHEF All Natural chicken stock and cover the pan with a lid. Remove the mussels from the pan.
In a separate pan sweat the vegetables without colour.
Add the curry spices and cook for a minute and then add the mussels cooking liquor and reduce by a third, add cream and reduce
Season and taste!
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