Pollack with Fennel
To accompany: Kerner
Haddock or ling can be substituted for pollack.
*Pepper (halve quantity) can be substituted for mustard but the latter giver a more rounded flavour.
- pollack fillets, 1½-2lb
- fennel bulbs, (3)
- carrot, large, (1)
- orange or yellow pepper, (1)
- peas, french and/or broad beans, 3oz
- garlic clove, (1)
- ¼ pint fish stock, white wine (Kerner) or water
- bay leaf, (1)
- tarragon; fresh, ½ tsp or dried, ¼ tsp (flat)
- fennel seeds, 1 tsp
- yellow mustard seeds*, coarsely ground, ¾ tsp
- butter or oil
Serve with braised potatoes and grilled tomatoes.
- Place pollack fillets lengthways in a casserole dish.
- Prepare vegetables.
- Fennel: trim and remove outer leaves, also core if tough; slice downwards.
- Carrot: peel and cut into thin wedges.
- Pepper: core, remove seeds and slice into rings.
- Garlic: peel and slice thinly.
- Peas and/or beans: pod or slice as approriate; must be younger and tender; frozen (unthawed) can be used if fresh unavailable; the 3oz refers to prepared weight of vegetables.
- Fry fennel briskly in oil for about 5 minutes.
- Add fennel seeds, mustard, garlic and carrot and fry more gently for a further 5 minutes.
- Pour in liquid, add herbs.
- Bring to boiling point, simmer for 2-3 minutes.
- Add orange or yellow pepper.
- Scatter peas and/or beans over the fish.
- Pour over the fillets and cook, uncovered, in a hot oven (Mark 5/190°C/375°F) for 15-20 minutes; fennel should be slightly browned and fish cooked. Do not allow dish to dry out - there should be a small amount of liquid to be served with the fish and vegetables.