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Cornish clotted cream and white wine poached pollock

a beautiful dish perfect for a special night in.

A beautiful dish perfect for a special night in.

ingredients 8 ingredients
Prep Cooking 30 minutes
user icon Serves 4 people
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  • 50g unsalted butter
  • 100g finely diced shallot
  • 200ml dry white wine
  • 400ml fish stock
  • 200g Roddas clotted cream
  • 4×180 g fillets of Pollock, skin on and scaled
  • Salt and pepper
  • Lemon juice


Melt the butter in a shallow dish, add the shallots, and allow to cook gently for 5 minutes until soft and without colour.

Add the white wine and increase the heat. Now allow the mixture to reduce by half, then add the fish stock and bring to a simmer. Next simply stir in the clotted cream, followed by the pollock fillets (placed skin side up).

Cook the fillets for approximately 5 minutes on a simmer. You can check to see if they are cooked by removing one fillet and seeing if it flakes easily.

Remove the fillets and reduce the sauce to a coating consistency. Finally you will need to check the seasoning, adding salt, white pepper and lemon juice to the required taste.

Pour the sauce back over the fillets and serve.

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