HERB-BAKED POLLOCK WITH LEEK AND MUSTARD SAUCE

Prep time: 15 minutes Cook time: 15 minutes

Serves 4

You can use any firm white fish, such as brill, hake or cod, for this dish. Rather than the usual butter sauce or beurre blanc that is often served with fish, I’ve made a leek and grain mustard sauce, which is a bit heartier and a good way to use up the odd leek that’s usually kicking around in the fridge.

INGREDIENTS

For the fish

– 100g fresh white breadcrumbs

– 40g butter, melted

– 1 tbsp chopped parsley –

1 tbsp chopped chives

– 4 x 150-160g pollock fillets, deboned and skin removed

– a little oil, for the baking tray

For the sauce

– 1 small leek, trimmed, halved lengthways and cut into rough ½cm-square pieces

– 1 tbsp grain mustard

– 150ml white wine

– 150ml fish stock

– 170g butter, cold, diced

METHOD Preheat the oven to 220C/200C fan/gas mark 7.

Put the breadcrumbs in a food processor along with the melted butter, parsley and chives. Season, and then blitz for about 30 seconds.

Season the pollock fillets with salt and pepper, and put them on a lightly oiled sheet of greaseproof paper on a baking tray. Pat the breadcrumb mixture on to the fillets, covering all the flesh. Bake for 10-15 minutes.

Meanwhile, put the leek in a saucepan with the mustard, wine and fish stock, bring to the boil and simmer for about 10 minutes, until the leek is cooked and the sauce has reduced by two thirds.

Remove from the heat and gradually whisk in the butter until it has melted and emulsified, then season to taste. Spoon the leek sauce on to the centre of each warmed serving plate and top with a breadcrumbed pollock fillet.