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Pan fried pollock (you could also use cod, coley or any other white fish), with a creamy seaweed and tarragon sauce. Serve with wild rice. The seaweed makes a lovely seafood style stock.
For the sauce:
Place the dried seaweed in a bowl, and add 40ml of boiling water to it, then leave to steep for around 10 minutes.
Add 2 tblspns of the butter to a sauce pan, along with a teaspoon of the light olive oil on a medium heat. Heat the butter until it starts to go brown (don't burn it !), and smells of caramel. Once its going brown, turn the heat down, and add the shallots. Fry the shallots till soft (around 4 minutes), then add the garlic and fry for another 2-3 minutes.
Add the white wine, and simmer till the smell of alcohol is gone (around 5 minutes). Next, add the seaweed and the seaweed water (it's your stock), tarragon, and then the double cream, and mix well.
Season with salt and pepper (careful with the salt though as the seaweed is quite salty already).
For the fish:
Season the fish well, then place carefully in a hot frying pan with the rest of the oil and butter. Fry for 2-3 minutes on one side (skin side down if still on), turn, then 1-2 on the other side till the flesh is just translucent. The larger the fish, the longer the cooking.
For the rice:
Use the absorbtion method documented here, but add an extra 5 minutes cooking time -
http://www.topclassrecipes.com/DisplayRecipe.html/R_ID/20-Boiled-Rice-using-Absorbtion-Technique
Once served, season with a light sprinkle of the sea lettuce if you have some, and enjoy :-)
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