Cured Pollock with Dill Cream and Radish Salad Recipe
Introduction
This cured pollock dish offers a delicate balance of salty, creamy, and fresh flavors, perfect for a light yet satisfying meal. Paired with a dill-infused cream and a zesty radish salad, it’s an elegant way to enjoy fish with simple, refreshing accompaniments.
Ingredients
- 100g coarse sea salt
- 100g golden caster sugar
- 2 tbsp fennel seeds
- 1 small pack dill, chopped
- 400g skinless pollock fillet
- 500ml rapeseed oil
- 140g full-fat crème fraîche
- Cayenne pepper, to season
- ½ small pack dill, chopped
- Finely grated zest of 1 lemon
- 300g radishes (French breakfast radishes recommended)
- 1 tbsp taramasalata
- Juice of ½ lemon
- ½ pack chives, snipped
- ¼ tsp smoked paprika
- Toasted brown bread, to serve
Instructions
- Step 1: Mix the coarse sea salt, golden caster sugar, fennel seeds, and chopped dill in a bowl. Line a large dish with cling film and spread half of the salt mixture evenly over it.
- Step 2: Place the pollock fillet on top of the salt mix, then cover it completely with the remaining salt mixture. Wrap the cling film over the top, sealing the fish fully.
- Step 3: Refrigerate the fish to cure for at least 8 hours or overnight. The fish will become firm and develop a salty flavor.
- Step 4: After curing, rinse off the salt thoroughly. Soak the fish in cold water for 30 minutes, then drain and pat dry with kitchen paper.
- Step 5: Preheat the oven to 150°C (130°C fan) or gas mark 2. Place the fish in an ovenproof dish and cover with the rapeseed oil.
- Step 6: Cover the dish tightly with foil, sealing the edges, and bake for 25 minutes. Remove from the oven and leave covered with foil until ready to serve.
- Step 7: In a bowl, whisk the crème fraîche with a pinch of salt and cayenne pepper for 2–3 minutes until it thickens. Fold in the chopped dill and lemon zest, then refrigerate until needed.
- Step 8: Wash and halve the radishes lengthways. In a bowl, whisk together the taramasalata and lemon juice.
- Step 9: Remove the fish from the oil, drain on kitchen paper, and flake it onto a serving plate. Add 3–4 tablespoons of the cooking oil to the taramasalata dressing and whisk well.
- Step 10: Add the radishes, snipped chives, and smoked paprika to the dressing. Toss gently to coat the radishes thoroughly.
- Step 11: Serve the warm flaked fish alongside the dill cream and radish salad. Toasted brown bread complements the dish beautifully.
Tips & Variations
- You can substitute pollock with halibut, haddock, or other large white fish for a similar texture and flavor.
- For a milder flavor, soak the fish for up to an hour in cold water to reduce saltiness further before cooking.
- Try adding a handful of fresh herbs like parsley or chervil to the radish salad for extra freshness.
Storage
Store any leftover cured fish, dill cream, and radish salad separately in airtight containers in the fridge for up to 2 days. To reheat the fish, warm gently in a low oven covered with foil to prevent drying out. The dill cream is best served chilled, and the radish salad is at its freshest on the day of preparation.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fish for this recipe?
Yes, halibut, haddock, or any other large white fish can be used instead of pollock. Choose firm fillets for the best texture.
How salty will the cured fish be?
The curing process imparts a noticeable saltiness and firm texture. Soaking the fish in cold water after curing helps remove excess salt to balance the flavor.
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Cured Pollock with Dill Cream and Radish Salad Recipe
- Total Time: 8 hours 40 mins
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This elegant cured pollock dish pairs tender, delicately salted fish with a creamy dill crème fraîche and a vibrant radish salad dressed in tangy taramasalata. The fish is gently cured, slow-cooked in rapeseed oil, and served warm alongside fresh, crunchy radishes seasoned with lemon, chives, and smoked paprika. Perfect for a refined lunch or light dinner, it marries bright, fresh flavors with rich, silky textures.
Ingredients
Scale
Curing Mix
- 100g coarse sea salt
- 100g golden caster sugar
- 2 tbsp fennel seeds
- 1 small pack dill, chopped
Fish
- 400g skinless pollock fillet
- 500ml rapeseed oil
Dill Crème
- 140g full-fat crème fraîche
- Cayenne pepper, to season
- ½ small pack dill, chopped
- Finely grated zest of 1 lemon
Radish Salad
- 300g radishes (French breakfast recommended)
- 1 tbsp taramasalata
- Juice of ½ lemon
- ½ pack chives, snipped
- ¼ tsp smoked paprika
To Serve
- Toasted brown bread
Instructions
- Prepare the curing mix: In a bowl, thoroughly combine the coarse sea salt, golden caster sugar, fennel seeds, and chopped dill. This mixture will cure the fish, imparting a delicate salty and aromatic flavor.
- Cure the pollock: Line a large dish with cling film and spread half of the curing mix evenly over the base. Place the pollock fillet on top, then cover completely with the remaining salt mix. Fold the cling film over the fish to cover it entirely, and refrigerate for at least 8 hours or overnight. During this time, the fish will firm up and develop a rich, salted taste.
- Rinse and soak the fish: After curing, remove the fish from the salt, rinse off thoroughly, and place it in a large dish filled with cold water. Soak for 30 minutes to reduce saltiness, then drain and pat dry with kitchen paper.
- Slow-cook the fish in the oven: Preheat your oven to 150°C (130°C fan)/Gas mark 2. Place the cured, dried fish in an ovenproof dish or roasting tin. Pour the rapeseed oil over the fish until it is completely submerged. Cover the dish tightly with foil, sealing the edges to trap moisture. Cook gently in the oven for 25 minutes. After cooking, leave the fish covered in the oil and foil at room temperature until ready to serve. This can be done a few hours in advance.
- Prepare the dill crème fraîche: In a bowl, whisk the full-fat crème fraîche with a pinch of salt and cayenne pepper for 2-3 minutes until it thickens and resembles clotted cream. Gently fold in the chopped dill and finely grated lemon zest. Cover with cling film and refrigerate until serving.
- Make the radish salad: Wash and halve the radishes lengthways. In a separate bowl, whisk the taramasalata and lemon juice together. When ready to assemble, remove the fish from the oil and drain on kitchen paper to remove excess oil. Add 3-4 tablespoons of the reserved cooking oil to the taramasalata dressing and whisk well.
- Combine the radish salad: Add the halved radishes, snipped chives, and smoked paprika to the taramasalata dressing. Fold everything together gently, ensuring the radishes are well coated with the flavorful dressing.
- Serve: Flake the warm fish onto a large serving plate and serve alongside the dill crème fraîche and the radish salad. Accompany with toasted brown bread for a complete and satisfying meal.
Notes
- Fish alternatives such as halibut or haddock can be used in place of pollock.
- Ensure that the fish is fully submerged in rapeseed oil during cooking for even, gentle poaching.
- The cured fish and dill crème can be prepared several hours ahead, making this a great dish for entertaining.
- Use fresh French breakfast radishes for a colorful, crisp salad with a mild peppery flavor.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: European
Keywords: cured pollock, dill cream, radish salad, cured fish recipe, seasonal fish dishes, elegant appetizer
