Alaska Seafood
Pistachio Crusted Alaska Pollock With Turmeric & Lemon Potatoes, Honey, Green Dill Mayonnaise, Broccoli And Crispy Capers
by Ilona Tomza – Development Chef at Porthaven Care Home
Ingredients
Serves 5
- 5 Alaska pollock fillets (150g each)
- 75g pistachio
- 75g panko
- 2 lemons
- 4 eggs
- 155ml olive oil
- 100g butter
- 750g baby potatoes (turned)
- 1g turmeric
- 25g honey
- 50g capers
- 400g broccoli
- 100g dill
- 15g Dijon
Method
- Pulse pistachios with panko, seasoning and lemon zest until coarse in food processor, add some melted butter and pinch of turmeric to create playable crust.
- Peel and turn potatoes, cook them in salted water with remaining turmeric.
- Drain potatoes, melt a knob of butter with some olive oil, gently color potatoes, finish with honey, lemon zest and juice.
- Steam broccoli and dress broccoli in olive oil and seasoning.
- Season the fish on both sides, place on graced baking dish. Brush top of the fish with egg yolk, then press the crumb onto the fillets equally. Set aside.
- Crisp up the capers on little oil.
- Mayonnaise: blend most of dill (save sprig for garnish) with 100ml of olive oil, strain through the sieve. The 3 egg yolks and emulsify them with Dijon mustard, gradually add most of green dill oil. Finish with salt, lemon zest and juice and touch of honey.
- Bake the fish in the oven until cooked through and golden.
- Plate up, garnish with dill sprigs, lemon and dill oil.
