Alaska Pollock, Chorizo, Beans and Greens

Alaska Seafood Marketing Institute

Alaska Seafood Marketing Institute

Standard Supplier 11th June 2020
Alaska Seafood Marketing Institute

Alaska Pollock, Chorizo, Beans and Greens

40 min

Feeds 4

Ingredients

  • 4 frozen Alaska pollock fillets defrosted
  • 2 tsp sweet smoked paprika
  • 2 tbsp of olive oil, plus extra for drizzling
  • 1 large onion finely chopped
  • 150g of cooking chorizo, cut into small pieces
  • 2 garlic cloves peeled and chopped
  • 1 red chilli chopped
  • 2 bay leaves
  • 2 x 400g of cannellini beans drained
  • 12 tips of asparagus trimmed (optional)
  • 150ml white wine
  • 150ml fish or vegetable stock.
  • A large handful of spinach leaves washed
  • Juice of ½ lemon
  • Sea salt and black pepper
  • Lovage or parsley oil (optional)

Aioli to serve

  • 2 large garlic cloves peeled
  • 2 egg yolks
  • 2 tsp Dijon mustard
  • A good pinch of sea salt
  • 150ml vegetable oil
  • 200ml olive oil
  • ½ tbsp of white wine vinegar
  • Juice of half a lemon

Method

For the aioli

put the garlic, egg yolks, mustard and a pinch of salt into a food processor or blender. Blitz into a paste and very slowly dribble in the vegetable and olive oil to make a thick mayonnaise-style sauce.
When everything has come together into a thick sauce, add the vinegar and lemon juice, then season to taste with more salt and vinegar if necessary. The aioli will keep covered in the fridge for up to 2 days.

Pre-heat the oven to 200c.
Line a baking sheet with baking parchment and add the pollock fillets. Season the fish and rub in the paprika and drizzle with some olive oil.
Warm the 2 tbsp olive oil in a large sauté pan, and gently fry the onions and chorizo for approximately 5 minutes. Turn down the heat and add the garlic, chilli, bay leaves and season with salt and pepper.
Cook for a further minute then add the beans, asparagus, wine, and fish stock. Simmer for 5 minutes reducing the liquid a little.
Stir in the spinach leaves and cook till they have wilted. Add the lemon juice, then season to your taste.
Meanwhile cook the pollock fillets in the pre-heated oven for 5 to 8 minutes. The fish needs to be flaky but not dry.
Remove from the oven and serve with the beans, aioli, lovage oil and extra lemon.

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