Pollock with watercress mayonnaise and Jersey royal potatoes (Angela Hartnett)

Angela Hartnett's pollock recipe

Serve this dish with Jersey royal potatoes. They are perfect with lamb or fish, and this watercress mayonnaise ties it all together beautifully. Take advantage now – Jerseys are only around for another few weeks.

(Serves four)
500g Jersey royal potatoes
1 bunch of watercress
200g mayonnaise
50ml olive oil
4 x 120g pollock fillets, skin on, bones removed
10g butter
Salt and pepper

Wash the potatoes and place them in a saucepan of cold water with a pinch of salt. Bring to the boil, then immediately reduce the heat and simmer for around 20 minutes.

While the potatoes are cooking, chop half of the watercress finely and mix with the mayonnaise.

Check the potatoes are cooked through, drain and leave in the pan with the lid on to retain heat.

Put half the olive oil into a hot, non-stick pan and warm on a medium heat. Season the fillets and place them skin side down in the pan, giving a little shake to avoid sticking. Reduce the heat to low/medium and cook for around four minutes on each side.

Check the fillets are cooked through and serve with the Jersey royals and watercress mayonnaise. Scatter the remaining watercress on the side and add a touch of rock salt and butter.


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