Creamy Lemon and Chive Pollock with peas

Simple to prepare and so comforting (and healthy) to eat, this is a one pot dish that we think the whole family will love. Pollock is a white, flaky fish that is an excellent substitute for cod. It is sometimes known as lythe and is often marketed by its French name, colin.

Creamy Lemon and Chive Pollock with Peas

Recipe by Riverford Farm, tried and tasted by AnnabelCourse: Main MealsDifficulty: Easy
Servings

2

servings

This is a simple supper that could just as easily be served at a dinner party. Pollock is available at this time of year and is very tasty.

Ingredients

  • 500g potatoes

  • 500g peas (fresh or frozen)

  • 1 bunch of chives

  • 1 lemon

  • 20g butter

  • 300g diced pollock

  • 50ml white wine

  • 100g crème fraîche

  • Salt & pepper

Directions

  • Scrub the potatoes clean (or you can peel them if you prefer). Halve or quarter any larger ones, so they’re roughly all the same size. Transfer to a medium saucepan, add a couple of pinches of salt and cover well with plenty of cold water. Bring to the boil, then cook for approx. 12 minutes, until tender, while you continue.
  • If using fresh peas, pod them into a large bowl
  • Snip or chop the chives into small pieces.
  • Finely zest about 1 tsp of the lemon rind.
  • Melt the butter with 1 tsp of oil in a large frying pan. When the butter is foaming, add the pollock. Fry on medium-high heat for 2 minutes, without moving the fish about at all.
  • Then carefully turn the fish, add the peas and wine, letting it bubble and reduce slightly.
  • Reduce the heat, stir in the crème fraîche. Let it gently bubble away, until the fish and peas are cooked through, approx 2 minutes. If you do need to thin the sauce, a little of the potato cooking water is a good shout; the starch from the potato in the cooking water will also help it stay creamy.
  • Stir in half the chives, season and add a squeeze of lemon to taste.
  • Drain the cooked potatoes, toss them in a knob of butter and season to taste.
  • Serve them with the fish, peas and sauce, scattering over a little lemon zest to your liking and the remaining chives. Serve with extra wedges of the remaining lemon.

Alternatively, you could try Annabel’s other pollock recipe: Roasted Pollock with Chorizo & Tomatoes