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Pollock Fillet by Mick Elysée

Pollock Fillet

by renowned Congolese-French chef Mick Elysée

Serves: 4 persons

Level: Easy

Prep time: 5 minutes

Cook time: 15 minutes

Pescatarian and gluten-free. 

Pollock fillet cooked by chef Mick Elysée.

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!

Mick Elysée is a passionate chef specialising in Congolese-French and African food. Photo Credit: Scott KBG
Mick Elysée is a passionate chef specialising in Congolese-French and African food. Photo Credit: Scott KBG

ABOUT MICK ELYSÉE

SERVING AFRO-FUSION: A MIX OF CONGOLESE, FRENCH AND BRITISH CULTURE

Mick Elysée is originally from Congo. He fled the civil war at 14 and found refuge in France. Mick enrolled in one of the best culinary schools in Toulouse where he opened his first restaurant at 22 years old.

Mick worked in Michelin-starred restaurants and hotels worldwide for 10 years. In 2015, he launched his private chef company in London. International media such as BBC and France24 were among many to show interest in his gastronomique way of showcasing African cuisine.

Today, Mick is developing YaSomo which is a range of Congolese condiments while traveling between Europe and Africa, for his events and TV shows.