- 10 pollock loins
- 700 ml milk
- 100 ml cream
- ½ bunch of washed broadleaf parsley
- 50 g butter
- 60 g wheat flour
- salt/pepper
- 1 kg peeled celeriac
- small unpeeled potatoes, washed
- 100 ml neutral oil
- Dressing
- 400 ml crème fraiche 18%
- 2-3 tbsp finely grated horseradish
- salt/pepper
Pollock loins with parsley cream, coarse root vegetables and potatoes
Pollock loins with parsley cream, coarse root vegetables and potatoes
Try this out!
Ingredients
Method
Melt the butter in a saucepan and add the flour. Cook for 2-3 minutes, and add the milk and cream while stirring. Cook for a further 3-4 minutes, and then mix in the parsley to achieve a nice green colour. Season to taste with salt and pepper. Pour the sauce over the thawed fish in a baking dish. Bake everything in the oven at 180°C for about 25 minutes.
Cut the celery into sticks and halve the potatoes and turn them in the oil. Bake in the oven at 220°C for approx. 50 minutes until golden and crisp. Sprinkle with salt when they are removed from the oven.
Mix all the ingredients for the dressing together and season to taste with salt and pepper.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
