- 4 frozen Alaska pollock fillets defrosted
- 2 tsp sweet smoked paprika
- 2 tbsp of olive oil, plus extra for drizzling
- 1 large onion finely chopped
- 150g of cooking chorizo, cut into small pieces
- 2 garlic cloves peeled and chopped
- 1 red chilli chopped
- 2 bay leaves
- 2 x 400g of cannellini beans drained
- 12 tips of asparagus trimmed (optional)
- 150ml white wine
- 150ml fish or vegetable stock.
- A large handful of spinach leaves washed
- Juice of ½ lemon
- Sea salt and black pepper
- Lovage or parsley oil (optional)
Alaska Pollock, Chorizo, Beans and Greens
Ingredients
Aioli to serve
- 2 large garlic cloves peeled
- 2 egg yolks
- 2 tsp Dijon mustard
- A good pinch of sea salt
- 150ml vegetable oil
- 200ml olive oil
- ½ tbsp of white wine vinegar
- Juice of half a lemon
Method
For the aioli
put the garlic, egg yolks, mustard and a pinch of salt into a food processor or blender. Blitz into a paste and very slowly dribble in the vegetable and olive oil to make a thick mayonnaise-style sauce.
When everything has come together into a thick sauce, add the vinegar and lemon juice, then season to taste with more salt and vinegar if necessary. The aioli will keep covered in the fridge for up to 2 days.
Pre-heat the oven to 200c.
Line a baking sheet with baking parchment and add the pollock fillets. Season the fish and rub in the paprika and drizzle with some olive oil.
Warm the 2 tbsp olive oil in a large sauté pan, and gently fry the onions and chorizo for approximately 5 minutes. Turn down the heat and add the garlic, chilli, bay leaves and season with salt and pepper.
Cook for a further minute then add the beans, asparagus, wine, and fish stock. Simmer for 5 minutes reducing the liquid a little.
Stir in the spinach leaves and cook till they have wilted. Add the lemon juice, then season to your taste.
Meanwhile cook the pollock fillets in the pre-heated oven for 5 to 8 minutes. The fish needs to be flaky but not dry.
Remove from the oven and serve with the beans, aioli, lovage oil and extra lemon.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
