I think I’ve discovered my new favourite thing to do with pollock: turn it into ceviche.
Pollock is all the rage at the moment as a sustainable alternative to cod. I got into pollock thanks to Rosalind Rathouse at Cookery School who uses it to make beautiful fish cakes and goujons (fish fingers for grown-ups). Her Fish and Shellfish class futher taught me how amazing poached pollack works with black butter sauce (but what wouldn’t be good with black butter sauce?).
Pollock is relatively inexpensive compared to most fish, but also, relatively flavourless. This makes pollock a good candidate for high flavour preparations like curries, fish tacos and, as I discovered this week, ceviche.
Ceviche is interesting – it’s an ancient method of preparing fish originating from South America where the fish gets diced and “cooked” by letting it marinate in citrus juice or other acidic liquid. Although no heat is applied, the fish obtains the colour and texture of cooked fish thanks to the interaction of acid in the citrus and protein in fish. To quote McGee, “the high acidity denatures and coagulates the proteins in the muscle tissue, so that the gel-like translucent tissue becomes opague and firm: but more delicately than it does when heated.”
Yotam Ottolenghi has a recipe for smoked corn and avocado ceviche using sea bass, one of my most favourite fish but also one I reserve for “special occasions”. Wild sea bass (the good stuff), is expensive, and when I have it, I like to cook it simply so I can really enjoy the flavour of the fish, not hide it in lime juice and spices.
Instead, I made his ceviche recipe with pollock, and I think it’s up there with one of the best fish dishes I’ve ever made. I served the ceviche on a crispy corn tortilla (which I achieved by heating a corn tortilla on an oiled frying pan until it was browned on both sides), with a dollop of fresh wasabi I recently acquired from The Wasabi Company. Total win.
Recipe: Smoked corn and avocado ceviche [guardian.co.uk]