Back to Recipe Book or Main Courses
Ingredients1 Fillet of Pollock
Lightly fry the onion and then add it to the potato and swede in the chicken stock and cook until soft. Then blitz in a food processor.
Poach the fish in the milk. Take out the fish and leave to cool whilst you continue. Lightly fry the leek. Add the milk to the blitzed ingedients, then add the leek and the mussels. Flake the fish and add to the other ingredients.
Season to taste and serve.