Recipes

Instructions

1. Cook the potatoes in a pot of salted boiling water, until tender when inserted with a knife. Remove from water and peel (not shown in video). Place potatoes back into the empty pot, and add the butter, whipping cream and ½ teaspoon of salt. 
2. Heat gently until warmed through, then mash. Use a hand blender for a smoother consistency, and add a touch of cream to adjust consistency if desired.
3. Heat a large frying pan on high heat. Once hot, add a splash of olive oil along with the onions and cabbage. Season with a touch of salt, and cook for 4-5 minutes, tossing frequently until cabbage and onions have browned nicely and softened. Remove from heat and keep warm.
4. Heat a large frying pan on medium-high heat. Cover the bottom of the pan first with a sheet of tin foil, then parchment paper. Drizzle the paper with olive oil and the white wine, then lay down your pollock fillets. 
5. Season each fillet generously with salt, and top each one with a few pieces of lemon zest.
6. Cook fish for 5 minutes, until flesh has gone white and flaky. Flip and cook on second side for 30 seconds, then serve immediately with the potatoes and cabbage.