Pollock with tomato consommé and monk's beard

Pollock with tomato consommé and monk's beard

This summery plateful from chef Simon Shand pairs an aromatic tomato consommé with monk's beard and fresh pollock.
  • Cooking:
  • Serves: 6 persons



  1. Step 1

    Dice the tomatoes and combine them with the garlic, basil, Chardonnay vinegar and some salt. Leave to marinate for 6 hours
  2. Step 2

    Once marinated, transfer to a blender and blitz on high speed until very smooth
  3. Step 3

    Transfer the mixture to the muslin, secure at the top and hang over a bowl for 3 hours. The clear liquid that collects in the bowl is your tomato consommé. Once all the liquid has drained through, season the consommé and set aside
  4. Step 4

    In a large, non-stick pan, add a small knob of butter and allow it to melt, then add the pollack on the side where the skin would have been, until coloured. Add another knob of butter, flip the fish and finish cooking through. Add a squeeze of lemon to finish. Repeat this process for all the fish pieces
  5. Step 5

    Warm 600g of the tomato consommé very gently in a saucepan
  6. Step 6

    In a separate pan, combine 100g of consommé with the monk's beard, fennel and basil leaves. Warm through gently, then add the capers and lemon zest
  7. Step 7

    Divide the fish between serving bowls and place the monk’s beard alongside. Pour over the warmed consommé, add a drizzle of olive oil and serve immediately