Chef nigel mendham allows pollock to be the star of his sous vide recipe. The poached pollock is matched with earthy celeriac, steamed mussels and crunchy hazelnuts. A fantastic poached fish recipe.
Ingredients For Pollock With Celeriac And Mussels Recipe
4 Pollock fillets
100 gram Sugar
100 gram Salt
1 Lemon
1 sprig Fresh thyme
4 White peppercorns
500 milliliter Water
0.5 Celeriac
1 pinch Salt
1 dash Olive oil
0.5 Celeriac
1 Knob of butter
1 sprig Fresh thyme
1 pinch Rock salt
1 kilogram Mussels
1 stick Celery
2 Carrots
2 Shallots
0.5 Fennel bulb
375 milliliter White wine
1 Bay leaf
4 White peppercorns
1 Handful of salty finger leaf
50 gram Roasted hazelnuts
0.5 Celeriac
1 pinch Salt
1 dash Olive oil
0.5 Celeriac
1 Knob of butter
1 sprig Fresh thyme
1 pinch Rock salt
100 gram Sugar
100 gram Salt
1 Lemon
1 sprig Fresh thyme
4 White peppercorns
500 milliliter Water
4 Pollock fillets
1 stick Celery
2 Carrots
2 Shallots
0.5 Fennel bulb
1 Bay leaf
4 White peppercorns
375 milliliter White wine
1 kilogram Mussels
1 Handful of salty finger leaf
40 gram Roasted hazelnuts
Nutrition value
970
calories per serving
35 g Fat17 g Protein106 g Carbs35 g FiberOther
Current Totals
35 g Fat
17 g Protein
106 g Carbs
35 g Fiber
MacroNutrients
Carbs
106 g
Protein
17 g
Fiber
35 g
Fats
Fat
35 g
Vitamins & Minerals
Calcium
869 mg
Iron
16 mg
Vitamin A
2455 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
1 mg
Vitamin B9
83 mcg
Vitamin B12
0 mcg
Vitamin C
40 mg
Vitamin E
5 mg
Copper
2 mcg
Magnesium
333 mg
Manganese
6 mg
Phosphorus
467 mg
Selenium
8 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
