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Pan-fried Pollock with Butter Braised Radishes
In a large frying pan, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes.
Season with salt and pepper and transfer to a shallow bowl.
Steam the green peas in a steamer for around 6 minutes, then set aside.
Reheat the frying pan with a little oil until hot, place the Pollock, skin side down and cook for around 4 minutes. Add a tablespoon of butter and once melted baste the fish for a further 4 minutes until just cooked through.
Transfer to a warm plate and spoon over the peas, placing the radishes on the side.
Serve with crispy potatoes for a larger meal.
- 4 fillets portions of Pollock, scaled and pinned, 170 - 200g each
- 1 cup of vegetable stock
- 50g unsalted butter
- 500g radishes, cut into thin slices
- 1 handful of green peas in their pods
- Salt and freshly grounded pepper
Publication Date: August 3, 2016