Gastro Galley: Pollock with Chorizo

Pollock, Chorizo, Butterbean, Spinach and Goat Cheese Skillet

You can find this recipe in Freda's book, 40 Dives 40 Dishes (recipe number 22), available directly from Sea Leopard, berth I20 (alongside the main walkway) for £15.
Ingredients… Serves 4

4 x 140g - ish of pollock fillets (or whatever you catch), bones and skin removed.
½ a Spanish cooking chorizo, cut into strips
4 Spring onions chopped
200ml chicken stock
1 bag of baby spinach washed
100g of soft goats cheese
400g can of butterbeans, rinsed and drained
Sea salt and pepper

Method….

• Place your fish on an oven tray greased with butter and olive and season. Cook at 180°C Gas mark 4 for roughly 20 minutes.
• In a skillet or whatever frying pan you have fry the Chorizo until soft, add the spring onions and cook gently.
• Add the goat cheese, stock and butterbeans and cook for 5-10 minutes to heat through. Season to taste.
• Just before serving add the spinach and slowly wilt. Place a lid on top to keep warm.
• To serve take the lid off the skillet and place the fillets of fish on top.

All you need to go with this mind-blowing dish apart from a good bottle of white wine is some wonderful sourdough bread. We can recommend local bakery Bee's Knees Bakes, as served in Salt!

Top Tip- Always use a sustainable fish. Pollock works so well with this dish because the sauce is so flavorsome that it brings the Pollock to a whole new level! This is a dish that you can cook when you get home after a dive or days sailing in no time at all.

Huge thanks to freda for sharing!