40 g unsalted butter
4 Pollock fillets, (180 g each) skin on, bones removed
50 ml Water or veg stock
1/2 Lemon, peeled, segments removed & juice reserved
2 tbsp Capers, washed and drained
1 Shallot, peeled and finely chopped
Small handful of Parsley, finely chopped
White bread unsliced, chopped into little crouton sized chunks, toasted for 5-6 minutes at 200°C
1kg potatoes, cut up and boiled for 20-25 minutes until soft and ready to mash
180 ml whole or semi skimmed milk
Pre-heat your oven to 200C/gas 6. Pat the Pollock fillets dry to remove any excess moisture and season the flesh side with salt and pepper. In a large oven-proof frying pan on a medium heat the butter to a foaming stage, add the fish fillets flesh side down. Colour the flesh side for 5-6 minutes, then carefully with the aid of a fish slice turn the fillets onto the skin side, cook for a further 1 minute and then transfer the pan to the hot oven for 4-5 minutes.
Remove the pan from the oven and place back on to a high heat for 1 minute. Remove the fish fillets from the frying pan and move on to a warm serving dish. Add the shallot to the pan and cook for a few minutes until they, then add the water or stock to the hot pan so that the caramelised juices are dissolved and emulsified into the liquid as it boils. Add the remaining ingredients to the frying pan bring back to the boil. Taste and add seasoning if necessary.
Once the potatoes are boiled, drain them and allow the steam to escape for a few minutes. Then push them through a potato ricer or mash by hand till you get all the lumps out. Add a small knob of butter, sea salt, a little white pepper and enough of the milk to get a lovely silky consistency.
On 4 large plates place the purée in the middle with the fish on top, pour the sauce over and around the fish. Sprinkle the croutons over the top and serve. If you like you could also serve some steamed spinach finished in a little butter with this.