Smoked pollack with Sea Beet Recipe

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Edible Seashore River Cottage Handbook

Sea Beet is one of the seaside’s greatest culinary treasures. It is available for most of the year, can be found in large quantities and, best of all, is quite delicious. There are endless possibilities for this versatile plant, but this fishy, creamy recipe takes a lot of beating.

  • Yield: 2 Servings


  • 2 fillets of smoked pollack, or other smoked white fish
  • 150 ml whole milk
  • 150 ml double cream
  • A knob of butter
  • 2 big handfuls of Sea Beet (or you can use any of the Oraches), washed and shredded into 3–4 cm pieces
  • A squeeze of lemon juice
  • Freshly ground black pepper
How to Make It
  1. Put the smoked pollack fillets into a medium saucepan and pour over the milk and cream. Cover the pan and bring to a gentle simmer, then turn off the heat and leave the fish to cook in the hot liquid this may only take another minute. Lift out the pollack fillets and keep warm. Turn up the heat and let the liquid bubble until reduced by half.
  2. Warm the butter in a frying pan and sauté the Sea Beet until just wilted and still bright green. Add the reduced milk and cream mixture to the frying pan and cook until the liquid thickens and the Sea Beet is well coated. Add a squeeze of lemon juice and some black pepper (it probably won’t need salt as the fish is quite salty).
  3. Divide the Sea Beet between two warm plates and top with the smoked pollack fillets. Serve immediately with lemon wedges and slices of brown bread and butter.

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