Fillet of Pollock with Bacon and Parsley Sauce
Prep Time: 25 mins
Cook Time: 15 mins
Valentine Warner cooks up the pollock fillets.
- 15g butter
- ½ tbsp English mustard
- 15g plain flour
- Approx. 200ml whole milk
- 20g Cornish yarg or cheddar, grated
- ¼ onion, peeled
- 20g curly parsley
- 4 rashers streaky bacon
- Flour for dusting
- 2 x 200g thick Pollock fillets or responsibly sourced cod fillets, skin on
- Fine sea salt
- Ground black pepper
- To make the white sauce first melt the butter in a saucepan. Add the flour and mustard and stir to form a paste. Over a gentle heat add the milk a little at a time until you have the consistency of pouring cream. Use a whisk and stir constantly to avoid any lumps.
- Add a scratch of freshly grated nutmeg, the cheese and the onion to the sauce. Stir continuously and heat gently until the onion has softened and the sauce has thickened. Add a little extra milk if the sauce is too thick. Once cooked allow to stand for 30 mins off the heat before removing the onion.
- Fry the bacon in a dry non-stick pan until crispy. Remove the bacon and set aside. Keep the bacon fat in the pan.
- Season a little flour with salt and pepper and dust the fish, skin side only.
- Fry the fish skin-side down in the bacon fat for 4 minutes, or until the skin is crispy.
- Place the white sauce back on a gentle heat. Finely chop the parsley and stir through. Adjust the seasoning if necessary.
- Flip the fish fillets over and cook for approx 30 seconds on the other side before removing from the heat.
- Place the fish on warmed plates skin-side up. Spoon over the sauce and place the crispy bacon rashers on top. Serve immediately.
Tune In: Check out episode 1 of Valentine Warner Coast to Coast to watch Valentine Warner cook up this comfort meal here.