Chard-Wrapped Pollock with Butter Beans
By OcadoLife
Published on 26 July 2022
For a great new way of serving fish, try Chard-Wrapped Pollock with Butter Beans from Johnnie Crowe, executive head chef at London restaurants Nest and Fenn. These little bundles are deceptively easy, with the earthy chard working as a light, tasty wrapping for the steamed fish. The recipe needs just a handful of ingredients and you can use whatever white wine you like to drink – enjoy a glass with the finished dish too. To mop up all the tasty juices, serve with some crusty bread on the side. Time and servings
45 minsTotal time
4Servings
25 minsPrep time
20 minsCooking time
Ingredients
- 4 skinless pollock fillets
- 400 g of swiss chard, leaves separated and any long stems finely chopped
- 1 tbsp of vegetable oil
- 400 g of echalion shallot, finely diced
- 200 ml of dry white wine
- 75 g of unsalted butter
- 1 400g tin butter beans, drained
- 0.5 lemon, juiced
Method
Step 1
Lightly season the fish with salt on both sides; chill for 30 mins.Step 2
Meanwhile, bring a large pan of salted water to the boil. Blanch the chard leaves for 30 secs and drain. Refresh in iced water until needed; drain and pat dry with kitchen towel.Step 3
Wash the salt off the fish and pat dry with kitchen towel. Divide the leaves into 4 piles, then tightly wrap each fillet with the leaves to make a neat parcel, tucking under the thin end of the fillet to form a rectangle. Chill for 30 mins, or up to 2 hrs. Remove 30 mins before cooking.Step 4
Set a steamer over a large pot of simmering water and steam the fish parcels for 10-15 mins, depending on size.Step 5
Meanwhile, heat the oil in a pan over a low heat, add the shallot and cook for 5 mins or until translucent.Step 6
Add the wine; bubble to reduce by three-quarters. Whisk in the butter, tip in the beans and any chard stems; cook for 2-3 mins. Add the lemon juice; season.Step 7
To serve, spoon the butter beans onto plates and top with the fish.