Lardo is pork fat cured with herbs and spices; it can be found in good Italian delicatessens. Here, it melts beautifully on top of the fish, adding an extra layer of flavour.
Ingredients
- 1.2kg/2lb11oz
pollock fillet, skinned and pin boned - sea salt and freshly ground black pepper
- 2 banana
shallots, finely chopped - 10 white peppercorns
- 5 sprigs fresh
thyme - 100ml/3½fl oz
white wine - 100ml/3½fl oz
white wine vinegar - 50ml/2fl oz
double cream - 200g/7oz cold
butter, diced - 10
radishes, cut in half lengthways with the tops still on - 200g/7oz girolles
mushrooms - 50ml/2fl oz water
- 12
borage flowers, for garnish - 8 thin slices lardo
Method
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Sprinkle the pollock with a little sea salt, wrap in cling film then place in the fridge for two hours.
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Preheat the oven to 190C/375F/Gas 5. Rinse the fish and pat dry with kitchen then cut into four portions and place onto an ovenproof dish lined with a piece of buttered greaseproof paper.
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Place the shallots, peppercorns and thyme into a saucepan with the white wine and the vinegar and simmer over a medium heat until reduced down to a glaze.
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Add the double cream and bring to the boil then reduce the heat and gradually whisk in 150g/5oz of the butter. Season with salt and freshly ground black pepper, pass through a sieve and keep warm.
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Place a knob of butter onto each of the portions of pollock then place in the oven for three minutes.
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Baste the fish with the melted butter and then return to the oven for another 3-4 minutes or until just cooked.
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While the fish is cooking, wilt the radishes down a frying pan with a little butter and sea salt then set them aside and keep warm.
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Heat a frying pan until hot, add the remaining butter, the girolles and the water and cook until the mushrooms are softened.
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When the fish is cooked, spoon the butter sauce onto warmed serving plates, add the radishes and place the fish on top. Add the girolles and then place a couple of slices of lardo on top of the fish. Garnish with the borage flowers and serve immediately.