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Pan fried pollock
Fruit and vegetables
1kg/1lb 2oz
potatoes
, such as Desirée, Belle de Fontenay, Estima or Maris Piper, peeled, cut into quarters
½
lemon
, peeled, segmented, roughly chopped
30g/1¼oz
shallot
, peeled and finely chopped
10g/½oz chopped fresh flatleaf
parsley
10g/½oz chopped fresh
chervil
Tins, packets and jars
50ml/2fl oz hot brown
chicken stock
30g/1¼oz
capers
, drained, rinsed
Cooking ingredients
2 pinches sea
salt
2 pinches freshly ground
white pepper
4 pinches sea
salt
1 pinch freshly ground
white pepper
Baking and patisserie
30g sliced
white bread
, cut into 1cm/½in cubes
Dairy, eggs and chilled
200ml/7fl oz full-fat
milk
60g/2½oz unsalted
butter
60g/2½oz unsalted
butter
Meat, fish and poultry
4 x 180g/6oz
pollock
fillets, about 3cm/1¼in thick, skin on, bones removed
Other
2 litres/3 pints 10½fl oz cold water
50ml/2fl oz hot water
30g/1¼oz caper berries
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