Chef nigel mendham allows pollock to be the star of his sous vide recipe. The poached pollock is matched with earthy celeriac, steamed mussels and crunchy hazelnuts. A fantastic poached fish recipe.
Ingredients for Pollock With Celeriac And Mussels Recipe
1 Pollock fillets
25 gram Sugar
25 gram Salt
1/4 Lemon
1/4 sprig Fresh thyme
1 White peppercorns
125 milliliter Water
0.13 Celeriac
1/4 pinch Salt
1/4 dash Olive oil
0.13 Celeriac
1/4 Knob of butter
1/4 sprig Fresh thyme
1/4 pinch Rock salt
1/4 kilogram Mussels
1/4 stick Celery
1/2 Carrots
1/2 Shallots
0.13 Fennel bulb
93.75 milliliter White wine
1/4 Bay leaf
1 White peppercorns
1/4 Handful of salty finger leaf
12.50 gram Roasted hazelnuts
0.13 Celeriac
1/4 pinch Salt
1/4 dash Olive oil
0.13 Celeriac
1/4 Knob of butter
1/4 sprig Fresh thyme
1/4 pinch Rock salt
25 gram Sugar
25 gram Salt
1/4 Lemon
1/4 sprig Fresh thyme
1 White peppercorns
125 milliliter Water
1 Pollock fillets
1/4 stick Celery
1/2 Carrots
1/2 Shallots
0.13 Fennel bulb
1/4 Bay leaf
1 White peppercorns
93.75 milliliter White wine
1/4 kilogram Mussels
1/4 Handful of salty finger leaf
10 gram Roasted hazelnuts
Nutrition value
970
calories per serving
35 g Fat17 g Protein106 g Carbs35 g FiberOther
Current Totals
Fat
35g
Protein
17g
Carbs
106g
Fiber
35g
MacroNutrients
Carbs
106g
Protein
17g
Fiber
35g
Fats
Fat
35g
Vitamins & Minerals
Calcium
869mg
Iron
16mg
Vitamin A
2455mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
6mg
Vitamin B6
< 1mg
Vitamin B9
83mcg
Vitamin B12
< 1mcg
Vitamin C
40mg
Vitamin E
5mg
Copper
2mcg
Magnesium
333mg
Manganese
6mg
Phosphorus
467mg
Selenium
8mcg
Zinc
3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment