Recipe | Pollack with braised fennel and aioli

I can’t be arsed with an intro. I’m knackered and I’ve got 20 people to cook dinner for. This recipe rocks.

Serves 2

2 pieces of pollack, around 300g
1 head of fennel, washed, trimmed and sliced
White wine
1 egg yolk
1/2 tsp Dijon mustard
1/2 clove garlic, pasted with the back of a knife
100 ml groundnut oil (or half groundnut half olive is good)
Juice of half a lemon
Salt, pepper, olive oil

– Make the aioli first by mixing the egg yolk with the mustard and a pinch of salt. In a slow and steady stream pour in the oil, whisking continuously until the emulsion thickens. Whisk in the lemon juice and crushed garlic.

– Heat a little oil in a saucepan over a medium-high heat. Add the fennel and white wine and season with salt and pepper. Simmer for 2 miunutes, reduce the heat, cover and simmer for a further 4 minutes.

– Meanwhile heat a little oil in a non-stick pan and fry the pollack skin side down for 4 minutes, seasoning the flesh side generously with salt and pepper. Turn and fry for a further minute and serve with the braised fennel and aioli. Delicious as is, certainly room for some new potatoes or whatever you feel like.


Filed under Recipes

11 responses to “Recipe | Pollack with braised fennel and aioli

  1. Tes

    It looks yummy. Thanks for the recipe.

  2. Recipe | Pollack with braised fennel and aioli

    The only words I can understand is ‘Recipe’, ‘with’ and ‘and’. πŸ™‚

  3. Nice classic dish – although, unless I trek to borough market I find pollock is really hard to source. Any good fish monger recommendations??

    Keep up the great blogging.

    Johanna (

  4. James, I was inspired to try this by a tweet from Jane and Jennifer at GMC. But I find that it’s the close season for pollack — and, of course, fennel is way off harvest. So I’m doing this with coley and a green salad and maybe some garlicky mushrooms. And I look forward to giving yours a re-run in the autumn.

    I’m glad I found your blog, though!

  5. Gosh… some people can be quite harsh?

    But James you continue to inspire… I have now got myself a fabulous new camera and I think the results peak for themselves… I think the clarity and gloss of the food is mouth watering… very pleased with myself!

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