Bacon Wrapped Pollack with Herby Butter Stuffing
By: Serena Jane MoriartyServes: 2
This month’s recipes are from the winner of the Guild of Food Writer’s annual CookIt! Competition for children aged between 10 and 14. Serena Jayne Moriarty, from West Sussex, then aged 14, impressed the judges with her Fillet of Pollack with Herb Butter wrapped in Bacon, and Squidgy Chocolate and Raspberry Puddings with perfect chocolate tuiles – both featured below. For details of the Guild’s 2009 competition for fledgling cooks and food writers, click here.
Serena Jane Moriarty – Winner CookIt! 2008
8-10 baby carrots
A little olive oil
2 fillets fresh Pollock, about 150g each
75g butter, softened
Squeeze fresh lemon juice
2 tbsp chopped fresh chives
Handful of fresh chives, oregano and sage, chopped
2 smoked back bacon rashers
300g new potatoes
1 leek, thinly sliced
Small knob butter + 1 tbsp
1 tbsp crème fraiche
1. Preheat the oven to 180°C, Gas 4. Lay the carrots in a baking tray, drizzle with a little oil and cover with foil. Bake in the centre of the oven for 30 – 40 mins until just tender.
2. Meanwhile, lay out the fish on a chopping board and season. Mix together the butter and herbs and spread on the fish. Roll the fish up into spirals and then wrap tightly in the bacon. Place in a baking dish and cover with foil then bake in the same oven at the top for about 25 minutes depending on the size of the fillet.
3. Meanwhile, bring a pan of water to the boil and boil the potatoes for 12-15 minutes until tender. Drain, tip back into the pan and crush with a fork. Mix with the chives, a knob of butter and the crème fraiche. Keep warm. (This is a good time to do some washing up!)
4. Spoon the crushed potato into 12cm circular cutters on two plates and remove the cutters. Remove the fish from the oven and carefully place on top, retaining the cooking juices.
5. Arrange the carrots and leeks around the fish and drizzle over the fishy juices.
© Recipe copyright 2008 Serena Jane Moriarty.