Pollock with almond purée and sea purslane

Preparation time
30 mins to 1 hour

Cooking time
1 to 2 hours

Serves
Serves 4

By Florence Knight

Ingredients

For the almond purée

  • 225g/8oz flaked almonds
  • 850ml/1½ pints almond milk
  • 25g/1oz unsalted butter
  • 1 banana shallot, peeled and finely chopped
  • 1 bay leaf
  • 3 tbsp double cream
  • 5 tbsp almond oil or groundnut oil
  • sea salt

For the pollock

  • 2 tbsp rapeseed oil
  • 4 x 125g/4½oz pollock fillets
  • 100g/3½oz unsalted butter, cubed
  • 1 lemon wedge
  • sea salt and freshly ground black pepper

For the sea purslane

  • 4 tbsp extra virgin olive oil
  • 2 long red chillies, deseeded and finely chopped
  • 70g/2½oz sea purslane leaves
  • 1 lemon wedge
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