Oven baked pollock with radishes, borage flowers and lardo

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.

Tom Kerridge Recipes

By Tom Kerridge
From Saturday Kitchen Best Bites


  • 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

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