Brine the pollock to make it moist and flavoursome. This also firms the fish up and makes it cook more evenly.
2 portions of cod/pollock fillet (150-180g)
1 litre of water
100g salt
30g caster sugar
Large pinch of chili powder
Alternatively, you can use shop bought mayo and just add in the gherkins, capers, parsley, shallots…
2 egg yolks
8 turns of milled black pepper
4g salt
1 tsp English mustard
8ml lemon juice
15ml white wine vinegar
500ml vegetable oil
Little water
1 tbsp chopped gherkins
1 tsp whole mini capers
½ tbsp of chopped parsley
1 tbsp finely chopped banana shallots
2 hard-boiled eggs, cooked for 9 mins in fast simmering salted water
350g mayo
200g water
100g white wine vinegar
50g caster sugar
4g salt
1 bay
Few sprigs of dill
10 crushed black pepper
Sliced baby cucumber (2mm thick).
Bring to a simmer, allow to cool, then add the sliced cucumber.
100g Penko crumb (blend to a coarse sandy texture with 4g salt, large pinch of milled pepper and large pinch of chili powder)
2 eggs, beaten for egg wash
Water
100g plain flour mixed with 4g salt, large pinch of milled pepper and large pinch of chili powder
Place the fish into the flour, then the egg wash and finally the crumbs.
Cook the fish in hot oil at 170c for 6-8 minutes.
Whisk the above together until the salt and sugar has dissolved, then add the cod and leave for 30 minutes. Place onto a rack to drain and leave in the fridge to air dry for a few hours.
Whisk the mustard, salt, pepper, and egg yolk in a bowl then slowly pour the oil on to the egg yolks whisking well and continuing to add all the oil. You will need to add a little water to the mayonnaise as if it becomes too thick.
Place the rest of the ingredients into the mayonnaise.
1 x brioche bun
Tartar sauce
5-7 pickles
Cooked fish
Pre sliced cheese on top of the fish
Brine the pollock to make it moist and flavoursome. This also firms the fish up and makes it cook more evenly.
2 portions of cod/pollock fillet (150-180g)
1 litre of water
100g salt
30g caster sugar
Large pinch of chili powder
Alternatively, you can use shop bought mayo and just add in the gherkins, capers, parsley, shallots…
2 egg yolks
8 turns of milled black pepper
4g salt
1 tsp English mustard
8ml lemon juice
15ml white wine vinegar
500ml vegetable oil
Little water
1 tbsp chopped gherkins
1 tsp whole mini capers
½ tbsp of chopped parsley
1 tbsp finely chopped banana shallots
2 hard-boiled eggs, cooked for 9 mins in fast simmering salted water
350g mayo
200g water
100g white wine vinegar
50g caster sugar
4g salt
1 bay
Few sprigs of dill
10 crushed black pepper
Sliced baby cucumber (2mm thick).
Bring to a simmer, allow to cool, then add the sliced cucumber.
100g Penko crumb (blend to a coarse sandy texture with 4g salt, large pinch of milled pepper and large pinch of chili powder)
2 eggs, beaten for egg wash
Water
100g plain flour mixed with 4g salt, large pinch of milled pepper and large pinch of chili powder
Place the fish into the flour, then the egg wash and finally the crumbs.
Cook the fish in hot oil at 170c for 6-8 minutes.
Whisk the above together until the salt and sugar has dissolved, then add the cod and leave for 30 minutes. Place onto a rack to drain and leave in the fridge to air dry for a few hours.
Whisk the mustard, salt, pepper, and egg yolk in a bowl then slowly pour the oil on to the egg yolks whisking well and continuing to add all the oil. You will need to add a little water to the mayonnaise as if it becomes too thick.
Place the rest of the ingredients into the mayonnaise.
1 x brioche bun
Tartar sauce
5-7 pickles
Cooked fish
Pre sliced cheese on top of the fish
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.