Alaska Seafood
Poached Alaska Pollock, Basil Mash with Wilted Greens, Grilled Isle of Wight Cherry Tomatoes, Saffron and Crayfish Beurre Blanc
by Mathieu Eke – Executive Chef at Yeovil Hospital
Ingredients
Serves 5
5 Alaska pollock fillets
• 1 bottle white wine
• 1 lemon
• 500g potatoes
• 7 bunches basil
• 400g butter
• 50g parmesan cheese (grated)
• Olive oil
• Garlic (to taste)
• Pine nuts
• 1 pint double cream
• 1g saffron
• 200g crayfish
Method
1. Poach the fish in white wine with lemon and black pepper.
2. Boil and and mash the potatoes, then season and butter.
3. Finish the mash off by adding basil that has been turned into a paste with a pestle and mortar and a little bit of salt.
4. Grill the tomatoes and season with salt and pepper
5. Lightly simmer the greens, keeping crisp to touch. Season and butter.
6. To make the pesto, blitz 500g basil (around 5 bunches), parmesan, garlic and pine nuts together, add oil to the thickness required and season to taste
7. Reduce a large glass of white wine (fish stock can be also used).
8. Add the double cream. Then, take off the heat and shake in cold cubes of 1cm butter until you have added 250g.
9. Season and add the saffron and crayfish.
10. Keep warm, but do not reboil or it will split.
11. Plate.
