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Baked Pollock with Tomato & Ginger Salsa, Parma Ham, Pine Nuts & Potato & Parsnip Hash
Baked Pollock with Tomato & Ginger Salsa, Parma Ham, Pine Nuts & Potato & Parsnip Hash
Serve with a Bourgogne White, such as a Chablis Premier Cru.
Ingredients:
For the pollock
- 4 medium-sized fillets of pollock (roughly 120g per person)
- 8 slices of Parma Ham
- Small handful of basil leaves, torn
- 1 medium red chilli, deseeded, finely sliced
- 3 tbsp olive oil
- A generous handful of cherry tomatoes
- A generous pinch of flaky sea salt
- 30ml lemon juice
- 30ml water
- Half a thumb-sized piece of fresh ginger, peeled and finely grated
- 1 clove of garlic, peeled and finely grated
- 150g pine nuts
- 3 tbsp extra virgin olive oil
- 2 medium baking potatoes, scrubbed clean, cut in half lengthwise, thinly sliced into half moons
- 2 parsnips, peeled, cut in half lengthwise and cut into half moons
- Freshly ground black pepper
- 1 small onion finely minced
- 50g shaved Parmigiano Reggiano Cheese
To serve
- 2 tbsp snipped chives
- 10 mint leaves, torn
- ½ red chilli, sliced into thin circles
Preparation
- Place the fish in a roasting dish just big enough to hold it comfortably without it being too squashed, with 2 slices of Parma Ham folded rustically under each fillet. Mix all the other ingredients for the fish marinade and rub over the pollock fillets, cover and leave to marinate for an hour
- While the fish is absorbing all that wonderful flavour, you can prepare the hash
- Preheat a large non-stick pan over a medium high heat and add 3 good glugs of oil.
Add the potatoes, parsnips salt and pepper and stir for 10 to 12 minutes or until they are cooked through and nicely coloured. Add the finely chopped onion and continue cooking until everything is nicely golden. Remove from the heat and stir through the Parmigiano Reggiano Cheese. Set aside
- Preheat the oven to 180°C. To bake the fish, place on the middle rack of your preheated oven for 12 to 15 minutes, depending on the size of the fillets
- Once cooked remove from the oven and allow to sit for a further 2 minutes
- To serve, divide the hash amongst the 4 plates, place a fillet of the fish on each plate and spoon over the sauce and nuts from the roasting dish. Sprinkle with the snipped chives and torn mint leaves and extra chilli
- Serve with a Bourgogne White, such as a Chablis Premier Cru
CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION, PORTUGAL, FRANCE AND ITALY