Pollock with a Vintage Cheddar crust

METHOD

1) Put your potatoes on to boil for the mash potatoes.

2) Cook the bacon under the grill until crispy then set aside.

3) For the crust, grate the vintage cheddar and add the thyme leaves the lemon zest and the breadcrumbs and mix well.

4) Put your pollock fillets on to a tray lined with grease proof paper and slightly butter it so the fish doesn't stick. Then top with the crust.

5) This should be baked at 200c for 10-12 minutes. It should be firm to the touch once cooked.

6) To make your parsley sauce, scauld your milk with the onion and bay leaf and leave to infuse for 10 minutes.

7) Then place the butter in the pan and melt then add the four to form a roux. Add the milk a little at a time until it is all incorporated knocking lumps out with your spoon in the way. Season then add the parsley. You can add a little cream to make the sauce richer if you like.

8) By this time your potatoes should be ready to mash. Strain then and mash them with the butter cream and seasoning.