Fish and Chips - it doesn't have to be a Friday thing! A mid week or weekend treat of beautiful Cornish fish is something we should all indulge in once in a while!
A delicious, sustainable alternative to Cod, our Cornish Pollack works brilliant for fish & chips. Each fish is carefully filleted and portioned into 2 succulent pieces then bread-crumbed. The filleted portions are ready for you to pan-fry at home. Chef Brett has also come up with an exquisite Pea Puree to serve warm with the dish, and a re-vamped tangy homemade Tartare Sauce.
For the chips, an equally important part of any Fish & Chip equation, we did not have to look very far to find some wonderful Cornish spuds - about 6 miles to be precise. The Dustow family have been growing award-winning potatoes at Colwith farm for five generations, recently garnering the prestigious British Farming Family Business of the year in 2019. They also boast Cornwall's only plough-to-Bottle distillery on the farm, producing an varied range of Vodka's and Gins. When we asked them for a few sacks of their finest spuds, they kindly even offered to peel and chip them for us - what a fabulous service. We recommend cooking the Chips in the oven, but if you have a deep fat fryer why not go for it? After all, nothing tastes like a perfectly fried crispy chip.
You will receive:
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2 x 140g Pollack fillet portions, bread-crumbed
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150g pouch of Pea Purée
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100g pouch of Tartare Sauce
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750g bag of Colwith Farm Chips
Cooking Instructions:
- Preheat the oven to 220C.
- Rinse the Chips to eliminate any surface starch and pat dry.
- Place the Chips in a bowl and lightly coat in oil, salt and pepper
- Arrange them in a thin layer on a baking tray.
- Place the Chips in the centre of the oven and cook for 25 mins, turning once.
- Pan-Fry the Pollack for 4-5 minutes (the pan needs to be hot but not too hot, to prevent burning the breadcrumbs)
- After 4-5 minutes it should be golden brown, turn it over and continue to cook.
- Once cooked, remove the fish from the pan and drain on kitchen paper.
- Transfer the Pea Puree into a saucepan, and on a low heat, warm it through.
- Plate up the fish and pea puree and serve with the Tartare Sauce
Ingredients (Allergens in UPPER CASE)
Bread-crumbed Pollack: Pollack (FISH), EGG, Wheatflour (GLUTEN), Breadcrumbs (GLUTEN)
Pea Puree: Peas, BUTTER (MILK), Sea Salt & Black Pepper
Tartare Sauce: MAYONNAISE (Rapeseed Oil, Water, EGG, Sugar, Vinegar, MUSTARD, Salt, Stabiliser (Xantham Gum, Guar Gum), Antioxidant(Calcium Disodium)), Gherkins, Capers, Shallots, English MUSTARD (GLUTEN), Lemon Juice, Parsley, Chives.
Keep all components refrigerated and use within 2-3 days of receipt / NOT Suitable for Home Freezing
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