Herb-baked pollock with leek and mustard sauce recipe

Name: Herb-baked pollock with leek and mustard sauce recipe
Cuisine: European, British
Ingredients: Timings; 4; 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

8 steps

This leek and grain mustard sauce is a bit heartier than traditional beurre blanc, and a good way to use up a leftover leek

Updated at: Tue, 15 Aug 2023 20:35:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories2554.5 kcal (128%)

Total Fat195.3 g (279%)

Carbs81 g (31%)

Sugars9.2 g (10%)

Protein94.4 g (189%)

Sodium1913.3 mg (96%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

100gwhite breadcrumbs

40gbutter

1 Tbspparsley

1 Tbspchives

4 x 150gpollock fillets

deboned and skin removed

oil

for the baking tray

1leek

small, trimmed, halved lengthways and cut into rough 1/2cm-square pieces

1 Tbspgrain mustard

150mlwhite wine

150mlfish stock

170gbutter

cold, diced

Instructions

Step 1

Prep time 15 minutes

Step 2

Cook time 15 minutes

Step 3

Serves

Step 4

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

Step 5

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

Step 6

3. 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.

Step 7

4. 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.

Step 8

5. 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.