Alaska Pollock, Chorizo, Beans and Greens
- ⏱ 35 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Oven-cooked Alaska pollock is served with chorizo, beans, greens, aioli and optional lovage or parsley oil.
Adapted from The Staff Canteen.
This recipe, inside the app
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Alaska Pollock, Cho...
0/0
COOK 1COOK 2
1Mise en place
2Chop the onion
Finely chop the onion
Peel and chop the garlic for the beans, and chop the...
3Plate and serve
+ 19 more steps in the app
Alaska Pollock, Cho...
0/0
COOK 2COOK 1
1Mise en place
Prep 4 Alaska pollock fillets: defrosted
2Chop the onion
3Plate and serve
+ 19 more steps in the app
Ingredients
- 4 Alaska pollock fillets (defrosted)
- 2 tsp sweet smoked paprika
- 2 tbsp olive oil for the beans
- 1 onion (finely chopped)
- 150 g cooking chorizo (cut into small pieces)
- 2 garlic cloves for the beans (peeled and chopped)
- 1 red chilli (chopped)
- 2 bay leaves
- 2 can cannellini beans (drained)
- 12 asparagus tips (trimmed)
- 150 ml white wine
- 150 ml fish or vegetable stock
- spinach leaves, to taste (washed)
- ½ lemon juice for the beans (juiced)
- sea salt for the beans, to taste
- black pepper, to taste
- lovage or parsley oil, to taste
- 2 garlic cloves for the aioli (peeled)
- 2 egg yolks
- 2 tsp Dijon mustard
- 1 pinch sea salt for the aioli
- 150 ml vegetable oil
- 200 ml olive oil for the aioli
- ½ tbsp white wine vinegar
- ½ lemon juice for the aioli (juiced)
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 1
- Prep 4 Alaska pollock fillets: defrosted
2. Chop the onion COOK 2
- Finely chop the onion
- Peel and chop the garlic for the beans, and chop the red chilli
3. Prepare the vegetables COOK 1
- Cut the cooking chorizo into small pieces
- Drain the cannellini beans, trim the asparagus tips, and wash the spinach leaves
4. Prepare the aioli garlic COOK 2
- Peel the garlic cloves for the aioli
5. Preheat the oven COOK 1
- Pre-heat the oven to 200°C
🤝 Cook 1 takes over at the oven.
6. Simmer the beans COOK 2
- In a large sauté pan, warm the olive oil for the beans and gently fry the onion and cooking chorizo for approximately 5 minutes
- Turn down the heat and add the garlic cloves for the beans, red chilli and bay leaves
- Season with sea salt for the beans and black pepper
- Cook for a further minute
- Add the cannellini beans, asparagus tips, white wine and fish or vegetable stock
- Simmer for 5 minutes, reducing the liquid a little
🤝 Cook 1 hands over the chorizo.
7. Season the pollock COOK 1
- On a baking sheet lined with baking parchment, add the Alaska pollock fillets
- Season the fish, rub in the sweet smoked paprika and drizzle with some olive oil for the beans
8. Blend the aioli COOK 2
- In a food processor or blender, blitz the garlic cloves for the aioli, egg yolks, Dijon mustard and a pinch of sea salt for the aioli into a paste, very slowly dribble in the vegetable oil and olive oil for the aioli to make a thick mayonnaise-style sauce
- When everything has come together into a thick sauce, add the white wine vinegar and lemon juice for the aioli
- Season to taste with more salt and vinegar if necessary
🤝 Cook 1 hands the food processor or blender to Cook 2.
9. Bake the pollock COOK 1
- Meanwhile, cook the Alaska pollock fillets in the pre-heated oven for 5 to 8 minutes, The fish needs to be flaky but not dry
10. Wilt the spinach COOK 2
- Stir in the spinach leaves and cook until they have wilted
- Add the lemon juice for the beans
- Season to your taste
🤝 Cook 1 hands the large sauté pan to Cook 2.
11. Plate and serve BOTH
- Remove the Alaska pollock fillets from the oven and serve with the cannellini beans, aioli, lovage or parsley oil and extra lemon
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