- 1.2kg/2lb11oz pollock fillet, skinned and pin boned
- sea salt and freshly ground black pepper
- 2 banana shallots, finely chopped
- 10 white peppercorns
- 5 sprigs fresh thyme
- 100ml/3½fl oz white wine
- 100ml/3½fl oz white wine vinegar
- 50ml/2fl oz double cream
- 200g/7oz cold butter, diced
- 10 radishes, cut in half lengthways with the tops still on
- 200g/7oz girolles mushrooms
- 50ml/2fl oz water
- 12 borage flowers, for garnish
- 8 thin slices lardo
- Sprinkle the pollock with a little sea salt, wrap in cling film then place in the fridge for two hours.
- Preheat the oven to 190C/375F/Gas 5. Rinse the fish and pat dry with kitchen then cut into four portions and place onto an ovenproof dish lined with a piece of buttered greaseproof paper.
- Place the shallots, peppercorns and thyme into a saucepan with the white wine and the vinegar and simmer over a medium heat until reduced down to a glaze.
- Add the double cream and bring to the boil then reduce the heat and gradually whisk in 150g/5oz of the butter. Season with salt and freshly ground black pepper, pass through a sieve and keep warm.
- Place a knob of butter onto each of the portions of pollock then place in the oven for three minutes.
- Baste the fish with the melted butter and then return to the oven for another 3-4 minutes or until just cooked.
- While the fish is cooking, wilt the radishes down a frying pan with a little butter and sea salt then set them aside and keep warm.
- Heat a frying pan until hot, add the remaining butter, the girolles and the water and cook until the mushrooms are softened.
- When the fish is cooked, spoon the butter sauce onto warmed serving plates, add the radishes and place the fish on top. Add the girolles and then place a couple of slices of lardo on top of the fish. Garnish with the borage flowers and serve immediately.