POLLACK WITH ORANGE AND DILL

POLLACK WITH ORANGE AND DILL

The lovely, white flesh of pollack goes really well with a citrus dressing and the earthiness of the dill. I use a bit of Douglas fir in this dish, which might seem a bit ‘cheffy’ for everyday, but if you can get your hands on some, it’s a fantastic addition and goes brilliantly with the other ingredients. If you can’t, no worries. Just leave it out. I like to serve this with a simple potato salad.

INGREDIENTS

SERVES: 4

4 pollack fillets, about 250g each

Vegetable oil, for frying

Flaky sea salt

 

For the dressing:

3 unwaxed oranges

100ml olive oil

150ml cider vinegar

75g caster sugar

A small bunch of dill, chopped, a few sprigs saved for the garnish

2 tbsp Douglas fir pine needles, chopped (optional)

 

For the coating:

175g coarse yellow cornmeal

40g plain flour

1 tsp salt

1 tsp cayenne pepper

1 tsp garlic powder

 

For the garnish:

1 orange, peeled, all pith removed and cut into segments

METHOD

1: First make the dressing. Pare the zest from 2 oranges with a vegetable peeler, keeping a little of the pith on, and cut into small dice. Place in a small saucepan, cover with the olive oil and heat very gently over a low heat, for 20 minutes or until the skin is just soft. Take off the heat and leave to cool.

2: Squeeze the juice from all the oranges and put into a small pan with the cider vinegar and sugar. Bring to the boil, stirring to dissolve the sugar. Let it bubble to reduce by two-thirds until thickened and syrupy. Pour into a bowl and allow to cool.

3: Add the orange zest and olive oil mix to the orange juice reduction and whisk to combine. Stir in the chopped dill and pine needles if using, and set aside until ready to serve.

4: For the fish coating, mix all the ingredients together in a large bowl. Heat about a 2cm depth of oil in a deep-sided frying pan or sauté pan until it reaches 180°C. Use a frying thermometer to check the temperature, if you have one; otherwise drop a cube of dry white bread into the hot oil to test it – if the bread turns golden brown in just under a minute, the oil is ready.

5: Dust the fish fillets on both sides with the cornmeal coating, shaking off any excess. You may need to fry them in batches, depending on the size of your pan. Lay the fish in the pan and fry for 2–3 minutes on each side until the crust is crisp and golden brown. Using a fish slice, carefully transfer to a tray lined with kitchen paper to drain. Season lightly with salt.

6: Serve the pollack fillets on warmed plates, garnished with the orange segments and dill, with the dressing spooned over.

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INGREDIENTS

SERVES: 4

4 pollack fillets, about 250g each

Vegetable oil, for frying

Flaky sea salt

 

For the dressing:

3 unwaxed oranges

100ml olive oil

150ml cider vinegar

75g caster sugar

A small bunch of dill, chopped, a few sprigs saved for the garnish

2 tbsp Douglas fir pine needles, chopped (optional)

 

For the coating:

175g coarse yellow cornmeal

40g plain flour

1 tsp salt

1 tsp cayenne pepper

1 tsp garlic powder

 

For the garnish:

1 orange, peeled, all pith removed and cut into segments

METHOD

1: First make the dressing. Pare the zest from 2 oranges with a vegetable peeler, keeping a little of the pith on, and cut into small dice. Place in a small saucepan, cover with the olive oil and heat very gently over a low heat, for 20 minutes or until the skin is just soft. Take off the heat and leave to cool.

2: Squeeze the juice from all the oranges and put into a small pan with the cider vinegar and sugar. Bring to the boil, stirring to dissolve the sugar. Let it bubble to reduce by two-thirds until thickened and syrupy. Pour into a bowl and allow to cool.

3: Add the orange zest and olive oil mix to the orange juice reduction and whisk to combine. Stir in the chopped dill and pine needles if using, and set aside until ready to serve.

4: For the fish coating, mix all the ingredients together in a large bowl. Heat about a 2cm depth of oil in a deep-sided frying pan or sauté pan until it reaches 180°C. Use a frying thermometer to check the temperature, if you have one; otherwise drop a cube of dry white bread into the hot oil to test it – if the bread turns golden brown in just under a minute, the oil is ready.

5: Dust the fish fillets on both sides with the cornmeal coating, shaking off any excess. You may need to fry them in batches, depending on the size of your pan. Lay the fish in the pan and fry for 2–3 minutes on each side until the crust is crisp and golden brown. Using a fish slice, carefully transfer to a tray lined with kitchen paper to drain. Season lightly with salt.

6: Serve the pollack fillets on warmed plates, garnished with the orange segments and dill, with the dressing spooned over.

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TOM’S TABLE (2015)

The ideal companion for anyone looking for simple everyday recipes with irresistible flavour, perfect for dinner parties or wonderful family meals.

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