Fried Pollan Piece
Sweet and sour tomato jam
Ingredients:
1 shallot finely chopped
1 tablespoon cooking oil
200g halved baby tomatoes
½ teaspoon salt
50g sugar
50ml cider vinegar
Method:
Cook the shallot in the oil until golden and add the tomatoes, salt, sugar and vinegar.
Cook until jammy – about 10 minutes.
Cool.
Ingredients:
8 pollan fillets (about 75g each)
8 slices pan loaf
4 scallions
1 egg white, whisked with a fork for a few seconds
Oil for cooking
Salt for seasoning
Method:
Split the scallions in half lengthwise and brush with oil.
Place on a hot griddle pan to scorch and wilt. Cool.
Roll a slice of bread until thin and overlap another piece and roll.
Brush the edges with egg white.
Place a piece of pollan in the middle, skin side down and season with salt.
Spoon over a dessertspoon of the jam and spread over the fillet, add a scallion and place a fillet of pollan on top, skin side up.
Enclose the pollan with the bread from the sides and roll up tightly.
Repeat with the remaining pollan, filling and bread.
Cover the bottom of a frying pan with oil and heat to medium hot.
Where the seam is on the bread place it down on the oil to seal and hold together.
Cook for about a minute then flip over. Cook until golden on all sides – about 5 minutes total.
For the sauce – blend the remaining jam with 75ml salad cream to a smooth puree and pass through a sieve.
Spoon or place in a squeezy bottle and pipe onto the piece and garnish with coriander or microherbs.
