Beetroot marinated Pollan, Soused Onions, with Scallion and Bacon Potato Cake
Beetroot Marinated Pollan
Ingredients
8 Pollan fillets
1 tablespoon cooked beetroot
75ml cider vinegar
1 teaspoon sea salt
2 teaspoons brown sugar
2 tablespoons oil
2 small onions, finely sliced
1 teaspoon mustard
50ml dry cider or apple juice
Recipe
Blend the beetroot, 50 ml of the vinegar, salt and sugar together. Pour into a dish and add the Pollan, skin side up. Marinate for an hour then pat dry on kitchen paper.
Heat the oil in a large frying pan until hot and add the Pollan skin side down. Add the onions. Cook the Pollan for a minute, then flip over. Cook for a further 45 seconds. Whisk the remaining vinegar, mustard and cider together and add to the onions. Cook for 30 seconds. Serve the Pollan with the onions scattered on top.
Scallion and Bacon Potato Cake
Ingredients
4 medium floury potatoes, like King Edward or Maris Piper
2 rashers of streaky dry cure bacon
2 chopped scallions
25g butter melted
Salt and pepper to taste
Flour for dusting
Oil for cooking
Recipe
Fry the bacon until crisp and golden. Remove from fat and dry on kitchen paper. Chop.
Parboil the potatoes and drain and dry well.
When cool enough to handle, coarsely grate and mix in the chopped bacon, butter and scallions. Check seasoning and form into 4 patties. Roll in flour and pat off excess.
Add a glug of oil to the bacon fat and when medium hot add patties. Cook for about 3 minutes each side and serve with the Pollan.
