2 Pollock fillets
For the Herb Crust
2 cloves garlic
Handful rocket, parsley, chives
Big Slug of olive oil.
Half lemon squeezed
For the sauce
2 large knobs butter
3 large leeks, chopped ( finely chop green end)
2 sticks of celery
Quarter Savoy cabbage shredded
250ml double cream
2 Handfuls of mature cheddar grated
Parsley finely chopped
Toasted pine nuts
Put cloves garlic, handful breadcrumbs, handful rocket, parsley, chives, salt, pepper & lemon juice in a blender and pulse until blended. Add olive oil as blending to loosen mix.
Heat oven too 200C/180C fan/gas 6
In a shallow dish place fish fillets and cover with herb mix
Roast in oven for 15 mins
For the Sauce.
Add butter to pan and cover on low heat, sweat leeks, celery and cabbage for 15 mins.
Add double cream & cheese and stir until mixed and cheese has melted.
Season and add parsley and squeeze lemon juice.
Serve with pollock fillet on top with sprinkles of pine nuts over!