Monday, 10 December 2012

Pollock fillet, garlicky vegetables and instant tartar sauce

Tasted better than it looked - and was super easy.  Steam pollock with knob of butter, salt and pepper. Soften chopped leek, chopped mushrooms and green beans in tablespoon of olive oil.  Add splash of water, 1 clove crushed garlic, and simmer for 10 minutes or so.  Chop chives, capers and gherkins, stir into creme fraiche, season.


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