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Confit of pollack with cockle chowder
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 4-6
This impressive-sounding dish is quick and easy enough to prepare for a mid-week supper.
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Ingredients
- 400g pollack fillets
- 500ml Olive oil
- sprig fresh Thyme
- 100g smoked bacon or Pancetta
- 1 large potato, peeled and cut into small dice
- 1 Celery, diced
- 1 clove Garlic, sliced
- 1 leek, finely chopped
- 1/2 tbsp Flour
- 600 g fresh cockles, well soaked
- 500ml chicken stock
- 100ml double cream
- 01/2 Lemon, juice only
- 1 tbsp chopped Parsley
- small loaf ciabatta bread, diced and toasted into croutons
Method
1. To confit the pollack, season the fish and set aside for 10 minutes. Warm the olive oil in a pan with the thyme (if you have a cooking thermometer the oil should be 70C). Place the fish in the oil and leave for 8-10 minutes.2. To make the chowder, heat a drizzle of oil in a pan, add the bacon and cook for 1 minutes.
3. Add the potato, celery, garlic and leek and sweat for 4 minutes. Add the flour and cook for another minute.
4. Add the cockles and chicken stock, cover with a lid and boil gently until the cockles open. Pour in the cream, squeeze in the lemon juice and finish with the parsley.
5. Flake the pollack. Serve the chowder in a bowl with the pollack and top with croutons.
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