Alaska Pollock Croustade, Whipped Pollock, Chive & Lemon and Minted Garden Peas
Alaska Pollock Croustade, Whipped Pollock, Chive & Lemon and Minted Garden Peas
Alaska Pollock Croustade, Whipped Pollock, Chive & Lemon and Minted Garden Peas by Carniel Levy, Head Chef at House of Sauce.
Ingredients
Makes 10 pieces
Pollock Filling
- 300g Alaska pollock fillet (skinless)
- 80g cream cheese (room temperature)
- 20g crème fraîche
- 1 tbsp finely chopped chives
- Zest 1/2 lemon
- 1 tsp lemon juice
- Salt
- White pepper
Minted Peas
- 120g garden peas
- 5 mint leaves (finely sliced)
- 10ml olive oil
- Small squeeze lemon juice
- Pinch salt
- 10 mini croustade cups
Method
- Preheat the oven to 170°C fan. Place pollock on a lined tray, lightly season, and bake for 8–10 minutes until just cooked and flaky. Cool completely.
- Flake cooled pollock finely. Beat cream cheese until smooth. Fold in crème fraîche, pollock, chives, lemon zest, lemon juice, salt and white pepper. Chill until pipeable.
- Blanch peas 30 seconds, refresh in ice water, and drain thoroughly. Crush lightly with a fork. Fold in mint, olive oil, lemon juice and salt.
- Spoon a thin layer of minted peas into each croustade. Pipe whipped pollock on top to create a smooth finish. Serve within 1 hour to maintain crispness.
