- 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.