Introduction
This delightful recipe blends the comforting flavors of golden roasted potatoes, crispy pollock fillets, and vibrant minty peas with a tangy pickle ketchup. Perfect for a lively dinner, this dish is simple enough for a weeknight yet impressive enough for entertaining. With fresh herbs and sustainable fish, you’ll savor every bite of this delicious meal.
Detailed Ingredients with measures
400g potatoes
1 lemon
1 clove of garlic
1 sprig of rosemary
Olive oil
8 large pickled gherkins
1 bunch of dill (20g)
400g frozen peas
1 bunch of mint (30g)
Vegetable oil
60g self-raising flour, plus extra for dusting
1 heaped teaspoon paprika, plus extra to serve
2 x 125g frozen pollock fillets, from sustainable sources
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Yield
Serves 4
After gathering these ingredients and following the simple method, you’ll have a flavorful dish that will impress family and friends. Enjoy the combination of textures and tastes, from the crispy fish to the creamy mint peas and zesty potatoes. This recipe is sure to become a favorite in your kitchen!
Detailed Directions and Instructions
Preheat the Oven
Preheat the oven to 200°C/400°F/gas 6.
Prepare the Potatoes
Scrub the potatoes and cut them into 1cm-thick slices. Heat a griddle pan until very hot, then cook the potato slices for 2 minutes on each side until they have grill marks.
Create the Roasting Mixture
Peel strips of lemon zest into a large roasting tray. Add the peeled and crushed garlic clove, rosemary leaves, 1 tablespoon of olive oil, and a pinch of sea salt.
Roast the Potatoes
Toss the griddled potatoes in the roasting mixture and roast for 20 to 30 minutes until tender.
Make the Pickle Ketchup
Place the gherkins in a food processor with a little of their pickling juice. Add the dill and blend until smooth. Season to taste. Reserve 1 tablespoon for serving and store the rest in the fridge for up to 7 days.
Prepare the Peas
Boil the kettle. Place the peas in a frying pan, cover with boiling water, and simmer over medium-high heat until cooked through. Drain and transfer to the food processor without cleaning it. Add the mint leaves, blend to your desired consistency, season to taste, and keep warm.
Heat the Frying Pan
Wipe out the frying pan and return it to medium-high heat. Pour in a thin layer of vegetable oil.
Make the Batter
In a bowl, whisk together the flour, paprika, 90ml of water, and a pinch of salt until smooth and shiny, with a consistency similar to semi-whipped double cream.
Prepare the Fish
Halve the fish fillets, dust them lightly with extra flour, then dip them into the batter, allowing any excess to drip off.
Cook the Fish
Holding one end, gently lower the fish into the hot oil one by one, being careful to avoid splashes. Cook for 6 minutes, turning regularly, until the fish is cooked through and the batter is golden and crisp. Remove and drain on kitchen paper.
Create Crispy Scraps
Loosen any leftover batter with a little more water until it drips off the spoon, then drizzle it into the hot oil to create crispy scraps.
Final Touches and Serve
Sprinkle the fish and scraps with an extra pinch of paprika. Serve with the roasted potatoes, minty peas, pickle ketchup, and lemon wedges for squeezing over. For extra flavor, splash a little gherkin juice over the potatoes if desired.
Notes
Storing Pickle Ketchup
The pickle ketchup can be stored in the fridge for up to 7 days.
Fish Source
Ensure that the pollock fillets are from sustainable sources for environmental considerations.
Alternative Ingredients
Feel free to adjust herbs and spices to your taste preferences; other herbs like parsley or coriander can also work well.
Oil Temperature
It’s crucial to ensure the oil is adequately heated to achieve a crispy batter on the fish. Use a thermometer if necessary.
Cook techniques
Griddling Potatoes
Griddling potatoes involves using a hot griddle pan to cook the potato slices until they develop grill marks while maintaining a tender interior. This method enhances the flavor and texture by adding a slight char and smoky taste.
Roasting
Roasting is a cooking process that involves cooking food in an oven. In this recipe, the griddled potatoes are tossed with lemon zest, garlic, rosemary, and olive oil, then roasted until they are tender and infused with flavor.
Blending
Blending is the technique used to combine ingredients into a smooth mixture. The gherkins and dill are processed in a food processor to create a pickle ketchup, which serves as a sauce to accompany the dish.
Simmering Peas
Simmering involves cooking food gently in liquid just below boiling point. In this recipe, frozen peas are simmered in boiling water until cooked through, maintaining their bright color and sweetness.
Batter Preparation
Preparing batter consists of whisking together flour, water, paprika, and salt to achieve a smooth, shiny consistency. This batter is used for coating the fish fillets, creating a crispy outer layer when fried.
Deep Frying Fish
Deep frying is a method of cooking food by submerging it in hot oil. The fish fillets coated in batter are carefully lowered into the hot oil and cooked until they are golden brown and crisp, ensuring they remain moist inside.
Making Crispy Scraps
Creating crispy scraps involves drizzling leftover batter into hot oil. This method results in crunchy bits that serve as an additional garnish for the dish.
Seasoning and Serving
Seasoning enhances the dish’s flavors. In this recipe, the finished fish and scraps are sprinkled with paprika, and the dish is served with roasted potatoes, minty peas, pickle ketchup, and lemon wedges for extra zest.
FAQ
What type of potatoes are best for griddling?
Waxy or all-purpose potatoes, such as Yukon Gold or new potatoes, work best for griddling as they maintain their shape and texture during cooking.
Can I use fresh dill instead of pickled gherkins?
No, pickled gherkins provide a tangy flavor that fresh dill cannot replicate. However, you can use fresh dill to add flavor to other parts of the dish.
How can I ensure the fish batter is crispy?
To achieve a crispy batter, make sure the oil is hot enough before adding the fish and ensure not to overcrowd the pan, allowing each piece to fry evenly.
What can I substitute for pollock fillets?
You can substitute pollock with other white fish like cod, haddock, or tilapia that are similar in texture and flavor.
How long will the pickle ketchup last in the fridge?
The pickle ketchup can be stored in the fridge for up to 7 days in an airtight container.
Can I prepare the minty pea puree in advance?
Yes, you can prepare the minty pea puree in advance. Just make sure to keep it warm and covered to maintain its color and flavor until serving.
Is it necessary to use lemon zest?
While not absolutely necessary, lemon zest adds a bright citrus flavor that enhances the overall taste of the roasted potatoes.
Conclusion
This dish combines the hearty flavors of roasted potatoes and crispy pollock with refreshing minty peas and tangy pickle ketchup, creating a delightful meal that’s both satisfying and nourishing. The use of fresh herbs and zesty lemon elevates the whole experience, making it a perfect choice for a cozy dinner or a gathering with friends.
More recipes suggestions and combination
Herbed Potato Salad
Combine roasted or boiled potatoes with dill, mint, and a squeeze of lemon juice for a refreshing salad that pairs well with grilled meats.
Pollock Tacos
Use the crispy pollock in soft tortillas with cabbage, creamy sauce, and a squeeze of lime for a delicious twist on fish tacos.
Mint and Pea Soup
Blend the minty peas with vegetable stock and a touch of cream for a smooth and fragrant soup, perfect as a starter or light meal.
Pickled Vegetable Platter
Create a platter with assorted pickled vegetables, including gherkins and additional seasonal veggies, served with dips for an appetizer or snack.
Potato and Rosemary Frittata
Incorporate leftover roasted potatoes and rosemary into a frittata for a hearty breakfast or brunch option.
Minty Quinoa Salad
Mix cooked quinoa with mint, peas, diced gherkins, and a lemon vinaigrette for a healthy and filling salad.
