POLLOCK IN SWEET AND AROMATIC RED SAUCE

I have to admit at family get-togethers in Poland I have to stop myself from reaching for this dish first, because I know that when I start to eat it I can’t stop and end up feeling too full for any other dishes.

You could use any white fish in this recipe, I prefer Wild Alaska pollock, cod or haddock (line-caught Icelandic cod and haddock are the best). {Serves 5}

2–3 tablespoons rapeseed oil

1 onion, finely chopped

3 carrots, grated

½ celeriac (celery root), grated

1 parsnip, grated

1 tablespoon salted butter

250 g (9 oz) pollock fillet, cut into large chunks

plain (all-purpose) flour for coating

100 ml (3½ fl oz/²/₃ cup) tomato purée (paste)

1 teaspoon paprika

1 teaspoon caster (superfine) sugar

1 tablespoon lemon juice

1 teaspoon Sarepska or Dijon mustard

salt and pepper (both white and black varieties), to taste

Heat the oil in a pan over a low heat and add all the vegetables. Cover and sweat for about 30 minutes, until softened but not browned.

While the vegetables are cooking melt the butter in a separate frying pan (skillet) over a medium heat. Dust the fish pieces in a little flour and fry in the butter for about 4–5 minutes on each side, turning once, or until golden on both sides. Remove from the pan and set aside to cool.

Add the tomato purée, paprika, sugar, lemon juice, mustard and seasoning to the vegetable pan and simmer together for 15 minutes. Taste and adjust the seasoning, until you are happy with the flavour.

Transfer the fish to a serving dish and cover with the sauce. This dish is served cold, so allow it to cool and then chill in the fridge until ready to serve.

{Time: 45 minutes}