| Pollock in Mustard Sauce |
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| Written by Womans World, 2008 | |
 Serves 4 900g (2lb) floury potatoes 1 tsp salt 2 tbsp double cream 50g (2oz) butter freshly ground black pepper 4 x 200g (7 oz) pollock fillets 250ml (9fl oz) full fat milk 250ml (1/2 pt) water 400ml (9fl oz) double cream 2 cloves garlic, minced 2 tbsp grain mustard 300g (10oz) petit pois, 250g (8oz) bag baby spinach Peel potatoes and cut into chunks. Boil in salted water until tender, drain and mash with butter, 2 tbsp cream and seasoning. While the potatoes are cooking, bring the water and milk to a simmer in a separate saucepan. Add the pollock and poach for 4–5 minutes. Then prepare the sauce. Put the double cream in a saucepan with the garlic and reduce until slightly thickened. Add the mustard, peas and spinach and continue cooking until the spinach has wilted. When ready to assemble the dish, lift the pollock from the poaching liquid and drain on kitchen paper. Place a quarter of the mash in each shallow dish, and top with a fish fillet, then spoon the sauce over and around it. |
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