Pollack with Tomato & Bean Cassoulet
Recipes & Cooking
Cornish Pollack with Tomato and Bean Cassoulet Method:
Oil and season your Pollack Fillets
Place a medium non-stick pan over a medium heat
Place the fillets in the pan, skin-side down for 7 minutes
While the fish is cooking, empty the pouch of cassoulet into an appropriate saucepan
Heat the Cassoulet through until piping hot.
Flip the fish over and cook for a further 3 minutes
Remove the pan from the heat
To serve, ladle the cassoulet into 2 bowls and place the fish on top
Serving tip: You may wish to drizzle a little extra-virgin Olive Oil over before serving.
Delighted to receive our combination box on time and it is always exciting to open it and to plan a few menus using the delicious sauces. Homemade fish pie tonight! Delighted to see that you are moving towards ready cooked meals and the crab bake was great for lunch for a single person. We will be repeating that order and I would have thought there was a big market for you in these products, particularly single portions for OAPs who want something to pop into the Aga. Freezer well stocked now!
I'll be back!
Thanks for my first fish delivery this morning. I'm so impressed right from the packaging, which has now been recycled, to the delicious looking fish inside. This evening's supper will be pollack with parsley sauce on spinach with carrots and baby potatoes. I'll be back
Clare Copeland, Devon