Pollack with creamed leeks, runner beans and chervil
You will need
2 medium leeks
50g runner or other green beans
200ml double cream
Sea salt and freshly ground black pepper
1 teaspoon English mustard
Vegetable oil
4 x 75g pollack, whiting, haddock, cod or similar white fish fillets
A small handful of fresh chervil, chopped
To make
Remove the roots from the leeks and cut off the tops. Split the leeks in half and chop as finely as possible, then wash to remove any mud or dirt.
Prepare the runner beans using a bean slicer or just remove the strings from the side and chop them into fine slices on a slant across the bean. Place the leeks and beans into an empty saucepan, stir them together and cover. Place them over a gentle heat, checking every minute or so and giving them a stir – you will be surprised how much liquid will come out of the leeks, and they won’t burn.
Continue to stir until the leeks and runner beans have softened, which will take 7 – 8 minutes. Strain the liquid off and return the leeks and beans to the pan with the cream, a pinch of salt and the mustard. Add some freshly ground black pepper (I like lots) and continue to cook for a few more minutes. You can cook these vegetables in advance – they are easy to reheat.
Preheat the oven to its maximum temperature. Add some vegetable oil to a hot frying pan. Season the fish with a little sea salt and fry flesh side down until golden for 5-6 minutes, then put the pan (or transfer to a roasting tray) into the preheated oven for a further 3-4 minutes. Remove from the oven, add the chervil to the leeks, place a spoonful of the leek mixture on each plate and place the fish on top.
Serves 4
You will need
2 medium leeks
50g runner or other green beans
200ml double cream
Sea salt and freshly ground black pepper
1 teaspoon English mustard
Vegetable oil
4 x 75g pollack, whiting, haddock, cod or similar white fish fillets
A small handful of fresh chervil, chopped
To make
Remove the roots from the leeks and cut off the tops. Split the leeks in half and chop as finely as possible, then wash to remove any mud or dirt.
Prepare the runner beans using a bean slicer or just remove the strings from the side and chop them into fine slices on a slant across the bean. Place the leeks and beans into an empty saucepan, stir them together and cover. Place them over a gentle heat, checking every minute or so and giving them a stir – you will be surprised how much liquid will come out of the leeks, and they won’t burn.
Continue to stir until the leeks and runner beans have softened, which will take 7 – 8 minutes. Strain the liquid off and return the leeks and beans to the pan with the cream, a pinch of salt and the mustard. Add some freshly ground black pepper (I like lots) and continue to cook for a few more minutes. You can cook these vegetables in advance – they are easy to reheat.
Preheat the oven to its maximum temperature. Add some vegetable oil to a hot frying pan. Season the fish with a little sea salt and fry flesh side down until golden for 5-6 minutes, then put the pan (or transfer to a roasting tray) into the preheated oven for a further 3-4 minutes. Remove from the oven, add the chervil to the leeks, place a spoonful of the leek mixture on each plate and place the fish on top.
Serves 4
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