Pollock Fillet by Mick Elysée

Level: Easy

Prep time: 5 minutes

Cook time: 15 minutes

Pescatarian and gluten-free. 

Ingredients

• 4 Pollock fillet
• 4 African eggplants
• 2 Medium sweet potatoes
• 1 Medium cassava
• 6 Okras
• 2 Small chopped shallots
• 1 Minced garlic clove
• 1 Minced ginger head
• 1 Bay leaf
• 1 Sprig of thyme
• 250ml liquid coconut cream
• 9 tbsp olive oil
• 1 tbsp tomato paste
• Salt & peppercorns

Utensils

• 1 Deep pan
• 1 Frying pan
• 2 Medium bowls

Method

Vegetables

1. Chopp your veggies.
2. Heat water in the pan over medium-high heat then add salt and peppercorn.
3. Add the eggplants, sweet potatoes, cassava, okra, thyme and bay leaf. Cook until softened. Separate the vegetables from the cooking broth into 2 separate bowls. Then reserve.

Sauce

1. Heat 3 tbsp oil in the frying pan over medium-high heat. Add the shallots, garlic and ginger. Cook until softened but not golden.
2. Add the tomato paste then cook and stir occasionally for 2 - 3 minutes. Add the coconut cream and cook for about 3 more minutes then add the vegetable broth and cook for about 5 - 6 minutes then reserve.

Fish

1. Season your fish with sea salt and peppercorn.
2. Heat 3 tbsp oil in the frying pan over medium-high heat.
3. Fry for about 2-3 minutes on each side with a sprig of thyme until golden and voilà!

Note

Don’t throw away your cooking vegetable water! Instead, save it in your freezer for your next dish. It will add a special touch to your dish that commercial stock can’t recreate!