FOOD
POLLOCK with Isle of Wight Smoked Tomatoes,
new season Asparagus and BROWN SHRIMPS
With Phil Gilbraith of The New Inn, Shalfleet
Method: Prepare the asparagus and plunge the spears into boiling salted water for 2 minutes. Remove and refresh in ice cold water (this stops the cooking process and keeps a vibrant colour).
Place the fish skin side up on a tray, brush with melted butter and season well. Cook under a moderately hot pre-heated grill. The Pollock is cooked when a flake of flesh can be cleanly separated from the fillet – or when the fish reaches a temperature of 55 to 60°C.
Meanwhile slice the heritage tomatoes and lay onto your serving plates. Season and dress with the smoked tomato oil and a squeeze of lemon.
In a shallow pan gently fry the asparagus, shrimps and drained smoked tomatoes in a little butter. Once hot, lay over the tomatoes.
Place the fish onto the asparagus and finish with the butter from the pan.
Serves four 4 Pollock fillets
...........................................................................
20 spears Isle of Wight asparagus ........................................................................... 1 Tub Tomato Stall Oak Roasted Tomatoes (separate the oil from tomatoes)
........................................................................... 100g brown shrimps
........................................................................... 600g The Tomato Stall Heritage tomatoes
........................................................................... 1 lemon
........................................................................... 110g unsalted buter
........................................................................... Salt and pepper
Advertising Call (01983) 861 007
May / June 2012 69
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