Pollock with squid and ink mash

Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Serves 2
Dietary
Egg-free

This white fish dish is served with squid ink mash, a buttery seaweed sauce and a warm squid, spinach and dulse salad.

By Anna Haugh

From Saturday Kitchen

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Ingredients

For the squid ink mash

For the sauce

  • ½ banana shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp capers, chopped
  • 250ml/9fl oz dry white wine
  • 150g/5½oz cold unsalted butter, cubed
  • 1 tsp seaweed flakes
  • 2 x 110g/4oz pollock fillets, skin on and pin boned

For the salad

  • 20g/¾oz dried Irish dulse
  • 2 tbsp extra virgin olive oil
  • 1–2 tbsp capers, quantity to be confirmed
  • 100g/3½oz squid, prepared as required
  • 50g/1¾oz large-leaf or baby spinach
  • ½ bunch dill, chopped
  • salt

Method

  1. To make the squid ink mash place the peeled potatoes into cold water and season the water with salt, bring to the boil and cook for 15–20 minutes or until soft.

  2. Drain well, then push them through a potato ricer into a saucepan.

  3. Add the butter and squid ink and mix until smooth. Season with salt, then add the warm milk and seaweed flakes and mix until smooth and well combined.

  4. To make the sauce, put the shallot, garlic, capers and white wine in a saucepan and cook for 5–8 minutes.

  5. Pass the mixture through a sieve, then return the strained sauce to the pan. Gradually whisk in the cold butter, a few cubes at a time, until the sauce is smooth.

  6. Stir in the seaweed flakes and season with salt.

  7. For the fish, preheat the oven to 200C/180C Fan/Gas 6.

  8. Season the fish with salt and bake for 5 minutes, or until cooked through. Remove from the oven and leave to rest.

  9. Peel away the skin before serving and season the top of the fish with a little salt.

  10. To make the salad, just before serving, soak the dried dulse in cold water for 1 minute, then drain well.

  11. Heat a drizzle of olive oil in a frying pan. Add the capers and squid and cook gently until the squid is just cooked through.

  12. Add the spinach and cook gently until just wilted. Add the dulse and dill and toss together.

  13. To serve spoon the squid ink mash onto one side of each plate.

  14. Put the fish alongside the mash and arrange the squid, spinach and dulse salad around it.

  15. Pour the sauce into a jug and serve alongside.