Confit of pollock, Jun Tanaka

 

Ingredients

400g pollock
500ml olive oil
Sprig thyme
Diced ciabatta croutons toasted

For the chowder
600g fresh cockles, well soaked
100g diced smoked bacon
1 large potato peeled and diced
1 leek finely chopped
1 celery, diced
1 clove garlic sliced
Drizzle of olive oil
½ tbsp plain flour
500ml chicken stock
2 tblsp crème fraîche
½ lemon juice
1 tbsp chopped parsley

 

Method

  • To confit the pollock, season the fish and leave for 10minutes. Warm the olive oil in a pan with the thyme to 70°C (medium, barely sizzling). Place the fish in the oil and cook for 8-10 minutes.

  • To make the chowder, pour the oil in a pan, add the bacon and cook for 1 minute. Add the potato, celery, garlic and leek and sweat for 4 minutes. Add the flour and cook for 1 minute, add the cockles and chicken stock, and cover with a lid and boil until the cockles open.

  • Add the crème fraîche, squeeze in the lemon juice and finish with the parsley.

  • Serve the chowder in a bowl with flakes of the pollock and croutons.