Recipe of the week
Pollack with chorizo, butter beans and goat’s cheese
I love cooking, says Glynn Purnell, but like most people I hate washing up. This fantastic, hearty fish dish is not only a delicious treat, but to make it you only need to dirty one pan. Perfect.Buy
- Serves 4
- 4 x 140g skinless pollack fillets, pin-boned
- 25g plain flour, for dusting splash of vegetable oil
- 400g can of butter beans, rinsed and drained
- ½ Spanish cooking chorizo, cut into strips
- 200ml hot chicken stock
- 500g baby spinach
- 100g goat’s cheese
- 2 tsps unsalted butter
- crusty bread, such as bloomer or French baguette, to serve
- Dust the pollack fillets with the flour, shaking off any excess.
- Heat a frying pan until hot, add a little vegetable oil and fry the fish fillets for 3-4 minutes until golden brown.
- Carefully turn the fish over and fry for a further 1-2 minutes, or until golden brown and just cooked through (the fish should be opaque all the way through).
- Add the butter beans and chorizo to the pan, then the stock and cook for 4 minutes to heat through.
- Add the spinach, goat’s cheese and butter to the pan and cook until the cheese is melted.
- Place each fish fillet in a shallow serving bowl and spoon the butter bean mixture around. Serve with some crusty bread.
Taken from Cracking Yolks & Pig Tales by Glynn Purnell, published by Kyle Books at £17.99. To buy from The Week Bookshop for £15.99, call 020-3176 3835 or visit www.theweek.co.uk/bookshop.