Ingredients
(for 2 portions):
Alaska pollock loins:
- 2 Alaska pollock loins (about 150 g each)
- salt, white pepper
- lemon juice
- a few drops of olive oil
Pea and mint purée:
- 250 g green peas (fresh or frozen)
- 1-2 tbsp butter
- a few leaves of fresh mint
- salt
Buttermilk:
- about 50 ml good quality buttermilk (cold)
- a pinch of salt to taste
Dill oil:
- 20 ml rapeseed or sesame oil
- handful of fresh dill
Garnish:
- fresh peas (raw or slightly blanched)
- a few slices of radish (thinly sliced)
Alaska pollock loins on pea and mint purée
With buttermilk and dill oil. Lightness and freshness in a modern way. Tender, steamed alaska pollock loins served on a creamy purée of green peas, mint and butter. The dish is complemented by slightly acidic buttermilk spilled on the plate and aromatic dill oil. All garnished with fresh peas and thinly sliced radishes.
Preparation
- Season the fish with salt, pepper and sprinkle with lemon juice.
- Steam for 10-12 minutes until tender and juicy.
- Cook the peas until tender, drain. Add butter, mint and salt, then blend to a smooth purée. For a velvety texture, you can rub them through a sieve.
- Gently salt the buttermilk and chill well. Spread a thin layer on a plate as a base before serving.
- Blend the dill with the oil, filter through gauze or a fine sieve.
- Spread buttermilk on a plate, place a portion of pea purée and top with fish. Garnish with dill oil drops, fresh peas and radish slices.
Tip: We recommend serving with new potatoes and a fresh vegetable salad of your choice – for even fuller, seasonal flavour.