Butter Poached Pollock, Caramelised Cauliflower, Zhoug

This is Chantelle Nicholson's recipe for Butter Poached Pollock, Caramelised Cauliflower, Zhoug. Zhoug is a spicy, green chilli coriander sauce and it cuts through the richness of this dish!

Ingredients

120g pollock portion
250g unsalted butter, 200g browned
table salt
½ cauliflower
200ml milk
1 tsp apple cider vinegar
1 tsp olive oil

For the zhoug

30g coriander
20g flat leaf parsley
1 green chilli, finely chopped
½ tsp cumin seeds
2 cardamom pods, finely crushed
½ tsp brown sugar
1 garlic cloves, peeled
100ml olive oil

Method

Print Recipe

Salt the pollock for 5 mins then rinse well.
Shave the top of the cauliflower florets so you have around 50g. Set aside. Roughly chop the remaining cauliflower.
Heat 50g of butter in a medium sized saucepan over a moderate heat. When foaming, add the chopped cauliflower and season well with salt. Cook, stirring regularly, until a deep, golden brown. Add the milk and simmer for 5 minutes, then blitz until smooth.
Place the browned butter into a small saucepan over a medium heat, and heat to approximately 80 degrees. Place the fish into the butter and leave to poach for 8-10 minutes.
For the zhoug, place everything in a blender or nutribullet with a few tablespoons of water. Season well with salt and blitz until almost smooth.
To serve, pop a good dollop of the cauli purée onto the plate, pop the fish on top then spoon over the zhoug, Dress the shaved cauliflower with the vinegar and olive oil, season well, and pop over the fish.

Ingredients

120g pollock portion
250g unsalted butter, 200g browned
table salt
½ cauliflower
200ml milk
1 tsp apple cider vinegar
1 tsp olive oil

For the zhoug

30g coriander
20g flat leaf parsley
1 green chilli, finely chopped
½ tsp cumin seeds
2 cardamom pods, finely crushed
½ tsp brown sugar
1 garlic cloves, peeled
100ml olive oil

Method

Salt the pollock for 5 mins then rinse well.
Shave the top of the cauliflower florets so you have around 50g. Set aside. Roughly chop the remaining cauliflower.
Heat 50g of butter in a medium sized saucepan over a moderate heat. When foaming, add the chopped cauliflower and season well with salt. Cook, stirring regularly, until a deep, golden brown. Add the milk and simmer for 5 minutes, then blitz until smooth.
Place the browned butter into a small saucepan over a medium heat, and heat to approximately 80 degrees. Place the fish into the butter and leave to poach for 8-10 minutes.
For the zhoug, place everything in a blender or nutribullet with a few tablespoons of water. Season well with salt and blitz until almost smooth.
To serve, pop a good dollop of the cauli purée onto the plate, pop the fish on top then spoon over the zhoug, Dress the shaved cauliflower with the vinegar and olive oil, season well, and pop over the fish.