Brixham Pollack with parsley, caper and egg sauce

This is a good old fashioned recipe that my nan used to cook for me although I’m not sure whether she ever used Pollock.  This dish works with any white fleshed fish so make use of whiting, haddock, even smoked haddock or gurnard. Everyone I’ve cooked this dish for absolutely loves it, it is pure comfort food and ideal for those who think they don’t like fish.  

You will need – serves 4

800 g Pollock fillet, skinned

400ml milk

50g butter

1 onion, finely sliced

2.5 tbsps flour

Good handful of chopped parsley

1 tbsp finely chopped capers

1tsp English mustard

2 hard boiled eggs

Salt and pepper

To make

Poach the Pollock fillets in the milk very gently for 6-7 minutes then remove from the heat. 

Soften the onions in the butter until soft and translucent, add the flour and cook for a minute or two.  Slowly pour on the milk until you have a sauce of double cream consistency. Add the parsley, capers and flake in the fish. 

Peel and slice the boiled eggs, add them to the sauce, season with salt and black pepper and serve with creamy mashed potato and peas or broad beans. 

A nice little twist on this is to add a few bits of bacon.