Spring Recipes from the Blue Ball Inn:

Pollock with Razor Clams, Chorizo and Broad Beans

When i sat down to write this recipe i was ready to wax lyrical about the budget-busting properties of Pollock then i received a call from my fish supplier telling me it was more expensive than cod today! It seems the chefs have jumped on the Pollock bandwagon and suppliers quick to exploit "suppply and demand" have upped their prices. Let's hope this is just a blip! Pollock (Latin: Pollachius) is a fine fish - white with sweet, large-flaked firm flesh, of the family Gadidae which includes cod and haddock, but (until today) much cheaper and sustainable. White fish in general are mild fish and the "Gadis" in particular are happy to sit alongside stronger flavours such as garlic, chorizo, herbs, and wine which is lucky because this dish has the lot! As well as the new seasons broadbeans, green peas and razor clams which are simply warmed in the sauce, Jersey Royals are also just coming into season too and make an ideal accompaniment. Ingredients (four people) Four 200g (7oz) Pollock fillets, around 2cm thick
8 Razor Clams (aka "pokies" aka "spoots")
250ml (10 fl oz) unsalted fish stock
200ml (8 fl oz) white wine
1 sprig of thyme
1 shallot
1 clove of garlic
100 ml (4 fl oz) double cream
a couple of knobs of unsalted butter
a handful of green peas
a handful of broad beans
100g diced chorizo
1 tblspn of snipped chives
1 clove of garlic - peeled and crushed salt and pepper 1. Rinse the clams under cold running water to remove any surface muck then cover with cold water and stand for 1 hour. Rinse again then drain.

2. Bring a saucepan of lightly salted water to the boil. Add the beans and cook for one minute then add the peas and cook for 30 seconds. Drain and plunge into iced water. Drain again then "pop" the beans from their tough skins by gently squeezing them between your forefinger and thumb -- they should just "pop" out. Set aside. This can be done in advance.

3. Place the wine, stock, shallot, garlic and thyme in a saucepan. Bring to the boil then add the clams and cook until the shells open, discard any that don't open. Remove the clams and cool, cut away the black "stomach" and discard, then cut what's left into 1cm lengths. Strain the liquid through a coffee paper or fine-meshed tea strainer to remove any sand, return to the pan, bring to a boil, add the cream and a pinch of salt and pepper and simmer until reduced by half. This can be done in advance.

4. Place a non stick pan over a medium heat and add a dribble of oil. Season the fish on both sides and, when the butter is sizzling, add to the pan with the skin side down. As the fish cooks you will notice the flesh on the sides change from opaque to white, gradually rising from the skin and up the side. When the white band reaches the center point carefully flip the fish over, add a knob of butter and the chorizo, transfer to the oven and cook for 3 minutes. Remove the fish to a warmed plate and allow to rest for 3 minutes.

5. As the fish rests, add the reserved sauce to the fish pan and bring to the boil. Add the peas, beans, clams and chives, along with any juices collecting on the fish plate. Simmer for a minute or two until nicely thickened then split between four serving plates. Sit the fish on top and some buttered Jersey Royals alongside. Enjoy. Monthly recipe as featured in May's edition of Fiveways magazine. Back to recipes.