pollack cauliflower

Cornish Pollack Fillet with Caramelised Cauliflower Puree - Seafoodie Range

Another superb new recipe from Chef Stuart 'Cornish Pollack Fillet with Caramelised Cauliflower Puree', a wonderful way to ease into Autumn using some beautiful British veggies.

  • Dish Type: Main
  • Serves: 2
  • Preparation time: 15 mins
  • Cooking time: 10 mins
  • Difficulty: Easy
  • Cuisine type: British


Your FFT Fish & Sauce kit will include:

2 x 140g Cornish pollack fillet portions (skinless)
100g pouch of caramelised cauliflower puree
60g pouch of cauliflower & parsley dressing

Further ingredients required to make this recipe:

240g potatoes
160g cauliflower
80g flat leaf parsley
50g Panko breadcrumbs
25g butter


  • Fish
  • Celery
  • Milk
  • Sulphites


1 Whilst bringing a pan of salted water to the boil, peel the potatoes and cut them into 3mm slices. Blanche them in the boiling water for 2 mins, drain, refresh and pat dry.
2 Heat the butter in a shallow pan, gently fry the potato slices until golden and season to taste.
3 Prepare cauliflower and cook in boiling water until tender.
4 Blitz the Panko breadcrumbs and 40g of the flat leaf parsley until vibrant and green
5 Heat some oil in a small pan and fry 10-15 leaves of the remaining parsley for around 10 seconds. Drain on a paper towel and season with salt pepper & sugar.
6 Steam the skinless pollack fillet for about 6 minutes. Season to taste.
7 Whilst the pollack is steaming warm the caramelised cauliflower puree and the cauliflower & parsley dressing gently on the stove.
8 Assemble the dish by dividing the potatoes between two plates and creating a bed of crumb next to them. Place the pollack on the potatoes and top with a generous swipe of the puree. Arrange the cauliflower on the crumb base and garnish with the fried parsley leaves. Drizzle with the dressing.

Nutrition per serving

  • Per Portion 831cal / 3463kj
  • Fat 52.5g
  • Saturates 17.8g
  • Carbs 45.2g
  • Sugars 6.0g
  • Protein 41.4g
  • Salt 1.02g