Leamington and Warwick Living Jul - Aug 2023
The summer is here - with bountiful produce, longer days and uplifting sunshine! We've echoed that with this edition, with lots of home, garden and foodie inspiration. Plus, check out our bumper competition guide, with garden goodies, skincare sets and hotel stays to be won!
The summer is here - with bountiful produce, longer days and uplifting sunshine! We've echoed that with this edition, with lots of home, garden and foodie inspiration. Plus, check out our bumper competition guide, with garden goodies, skincare sets and hotel stays to be won!
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POLLOCK FILLET WITH<br />
TARTARE SAUCE, NEW<br />
POTATOES AND SPINACH<br />
BY JACK STEIN<br />
Jack Stein’s World On A Plate<br />
(Bloomsbury <strong>and</strong> Absolute Press)<br />
SERVES 4<br />
800g pollock fillets<br />
1 tablespoon vegetable oil<br />
500g spinach, washed<br />
1 teaspoon butter<br />
400g new potatoes, boiled<br />
Salt <strong>and</strong> pepper<br />
FOR THE TARTARE SAUCE<br />
150g miso mayonnaise<br />
½ shallot, finely chopped<br />
25g capers, chopped<br />
25g gherkins, chopped<br />
½ tablespoon chopped tarragon<br />
½ tablespoon chopped chives<br />
METHOD<br />
First make the tartare sauce. Place the miso<br />
mayonnaise in a bowl <strong>and</strong> add the shallots,<br />
capers <strong>and</strong> gherkins. Mix them until well<br />
incorporated, then stir in the tarragon <strong>and</strong><br />
chives. Refrigerate until needed. Season the<br />
flesh side of the pollock fillets, <strong>and</strong> oil lightly.<br />
Grill, skin side up, under a hot grill for 2–3<br />
minutes, depending on the thickness of the<br />
fillets. Set aside <strong>and</strong> allow to rest for 2–3<br />
minutes. Sauté the spinach in the butter until<br />
wilted. Serve the pollock fillets with a large<br />
dollop of tartare sauce <strong>and</strong> with the potatoes<br />
<strong>and</strong> spinach alongside.<br />
26 | www.minervamagazines.co.uk
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