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Oven Baked Pollock with Radishes, Borage Flowers and Lardo

Pollock fillets cured in salt, oven-baked with butter, and served with a creamy white wine reduction and sautéed radishes.

DinnerFishFrench CuisineSeafoodHigh Protein
Estimated Nutrition
Calories
795.6
kcal / serving
3182.2 kcal total
Carbs
4.6g
per serving
18.4 g total
Fat
58.6g
per serving
234.5 g total
Protein
61.5g
per serving
245.8 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
100
ml
White Wine Vinegar
Dairy
50
ml
Double Cream
200
g
Butter
cold, diced
Liquids
100
ml
White Wine
50
ml
Water
Meat
8
slices
Lardo
thinly sliced
NutsSeeds
1
g
Sea Salt
for seasoning
1
g
Black Pepper
freshly ground
10
piece
White Peppercorn
5
sprigs
Thyme
fresh
12
piece
Borage Flowers
for garnish
Seafood
1.2
kg
Pollock Fillet
skinned and pin boned
Vegetables
2
piece
Banana Shallot
finely chopped
10
piece
Radish
cut in half lengthways with tops on
200
g
Girolle Mushrooms

Method

1
2
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