Masterchef: Roasted Cornish Pollack with parsnip mash and truffled oxtail stew

PUBLISHED: 10:37 03 August 2017 | UPDATED: 15:50 31 August 2017

Among some of the best Cornish food is Cornish rock salt and I also love Cornish hake and sardines. I cook seasonal produce with the most care I can. We have lots of ideas for new recipes and menu combinations and regularly try them out. Some of the best flavours and combinations are eaten at 1am – after a busy shift at the restaurant – as well as some of the worst!



ROASTED CORNISH POLLACK WITH PARSNIP MASH AND TRUFFLED OXTAIL STEW



Serves 2



1 fillet of Cornish pollack

1 large potato

1 large parsnip

Butter, cream and seasoning

500g of oxtail, cut by butcher (50% of this weight includes bones)

1 bottle of red wine

Mirepoix: 1 onion, 1 celery, 1 garlic and 4 carrots

Beef stock

Parsley

Truffle oil



Method



1 A day before you want to cook this dish, marinate the oxtail in red wine overnight with half the roughly cut up vegetables. Finely dice the rest of the vegetables and set aside.

2 The next day, take the oxtail and vegetables out of the wine and pat dry, boil the red wine and skim.

3 In a very hot pan, colour the oxtail and vegetables, put into an oven tray then add the wine and top up with stock. Cover with foil and braise for five hours at 140°C/275°F/Gas Mark 1, or until tender and falling off the bone.

4 Remove the meat from the bone. Throw away the vegetables, skim and reduce the stock. When the stock has thickened, add the diced vegetables and meat.

5 Make the mash by boiling the parsnips and potatoes in water with a splash of milk (to keep them white) for 15-20 minutes. Once cooked, add butter, cream, salt and pepper to taste.

6 Pan-fry the pollack in olive oil and butter, skin-side down. After a few minutes and once it has a crust, turn over and finish cooking.

7 Place the mash on a plate with the pollack and tip over the stew. Pour some truffle oil over the whole dish.



What starter and dessert?



Kit says: “For starters I would suggest lamb confit ravioli. Confit the lamb slowly in duck fat, shred and mix with finely diced root vegetables. Mix with pasta, cook for four minutes and serve.

For dessert, I would make crème brûlée. Our crème brûlée is made exactly as I was taught in 1995 at Bibendum Restaurant in London. Since then I have worked in many different restaurants and been taught in many different ways but I still go back to that morning in Chelsea every time. My recipe and method is a secret!



Three other ways with Cornish pollack 



Fish and chips:

Pollack is great for fish and chips. First you need a bottle of ale and some flour to thicken it up. Cover the pollack with this, then deep fry, and season with plenty of salt.



Pollack with curd, cream and parsley:

At the restaurant we sometimes serve the fish with lemon curd, garlic cream and parsley foam. Lemon, parsley and garlic is a classic marriage of flavours.



Grilled pollack:

Grilled pollack is great served cold with some saffron aioli or pickled vegetable relish, which is great in the summer.

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