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Creamy pollock & pancetta bake
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2 x 200g packs baby potatoes
77g pack beechwood smoked pancetta
30g unsalted butter
30g plain flour
400ml full fat milk
100g mature Cheddar, grated
4 tsp wholegrain mustard
25g pack flat leaf parsley, finely chopped
270g pack Waitrose Wild Alaska Pollock Loins, cut into 3cm chunks
3 British Blacktail Large Free Range Eggs, hard boiled, peeled and roughly chopped
1. Preheat the oven to 180ºC, gas mark 4. Put the potatoes in a saucepan, cover with cold water and bring to the boil. Cook for 12-15 minutes until cooked through. Drain, cool and thinly slice.
2. Put the pancetta in a 20x30cm roasting tin and bake for 5-8 minutes until golden and cooked through. Remove from the tin and blot on kitchen paper.
3. Meanwhile, put the butter in a saucepan and heat over a low heat. When melted, add the flour and stir well to make a paste. Gradually add the milk and bring to the boil, stirring throughout, to make a smooth sauce. Stir in the cheese, wholegrain mustard and parsley. Season.
4. Put the potatoes in the roasting tin with the fish, pancetta and chopped eggs. Fold everything together gently, then pour over the sauce and mix in. Bake for 20-25 minutes until golden and bubbling and the fish is cooked through and opaque. Serve at once, with some Tenderstem broccoli.
Typical values per serving:
This recipe was first published in November 2020.