Stephen Kelly, Head Chef at Tanroagan
This delicious dish has been made by Stephen Kelly, Head Chef at Tanroagan on Ridgeway Street in Douglas.
It pairs delicious local pollock with our award-winning Vintage Cheddar for a crunchy, savoury crust.
For the fish
4 fillets of pollock (pinboned)
4 slices of streaky bacon
150g of breadcrumbs
150g of Isle of Man Creamery Vintage Cheddar
2 sprig of thyme (leaves only)
Grated zest of 1 lemon
For the sauce
25g of Isle of Man Creamery Salted Dairy Butter
25g of plain flour
1 pint of full fat milk
1/2 an onion
1 bay leaf
Handful of chopped parsley
For the mashed potato
500g of peeled potatoes
Knob of Manx butter
100mls of cream
Salt and pepper
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.
Delivery is always on time and dependable