Each visit poses a new ethical conundrum between fish I have barely heard of before, such as the merits of ling versus pollock. I wanted to cook a recipe from Mark Hix’s, Hix Oyster & Chop House
book, however although Hix describes the ling suggested in the recipe as a “third division fish” it turns out there are issues with ling so I made a last minute substitution for pollock. I hope Hix forgives me as I can only blame Hugh.
The book itself is fantastic with a simple brown paper, retro design. The highlight of the cookbook are the sections describing the different oysters and cuts of meat. Each description is paired with clear photographs and I can see Hix Oyster & Chop House
becoming a much used reference book in my kitchen for these sections rather than the recipes. Lots of the recipes are fairly involved but this recipe is simple enough for a quick week night supper and the creamy sauce and excessive use of butter adds a touch of luxury to the fish.
4 fillets of pollock, about 200g each with skin. Or use whichever white fish is sustainable in your part of the world.
Salt and pepper
150g peas, frozen are fine
6 rashers of bacon, derinded and chopped
2 leeks trimmed and cut into rough squares
200ml double cream
2 tsp vegetable oil
Cooking the leeks, bacon and mushrooms
1. Season the fish with salt and pepper and add the peas to a pan of salted water and simmer for 4-5 minutes or until tender and then drain.
2. Melt half of the butter in a heavy based saucepan and add the bacon, mushrooms and leek. Cover and cook gently over a medium low heat for 3-4 minutes stirring until the leek is soft.
3. Add the peas and cream to the bacon and leek and season with salt and pepper. Simmer for a few minutes until the cream is reduced and is just coating the fries.
4. In another pan cook the fish fillets over a medium high heat, ski side down first. Cook for 3-4 minutes until lightly coloured then turn the fillets and add the rest of the butter to the pan. Fry for a couple of minutes until the fish is cooked through.
5. Serve the fish on top of the leek, bacon and pea mixture.
Gourmet Chick received a review copy of the cookbook.