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by Hugh McNally

Serving this with leek fondue brings an interesting twist to the dish

Makes 4
Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredients:

• 4 x 5oz Fillets of Pollock
• 2 large leeks very finely chopped
• teaspoon curry powder
• 4 tablespoons of dry white wine
• 200ml single cream
• Salt and Pepper
• 40g Butter
• 3 tablespoons of olive oil

Method:

1. To make the leek fondue, heat the butter in a pan, add the leeks and gently cook until soft but not coloured (this takes approximately 5 – 7 mins).
2. When the leeks are almost cooked add the curry powder & stir well.
3. Then stir in the wine and cook for a further 2 min.
4. Season and add the cream. Simmer for 5 minutes so the liquid reduces. Keep this fondue of leeks warm until serving
5. In the meantime season the Pollock fillets and fry in a pan with the olive oil for 2 – 3 min on each side.
6. Drain on kitchen paper towels. Spoon small moulds of the leek fondue on a plate and place the Pollock fillets on top
7. Serve immediately.

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