This pollack wrapped in Parma ham recipe looks impressive and is actually easy to prepare and serve. It is a really tasty combination that works really well with the extra herby addition of some rosemary Potatoes.
Pollack is a white, flaky fish that has a similar flavour to cod and the two can often be substituted in recipes. (See suitable recipes here >>) This closeness is not surprising as they are members of the cod family. It has an olive-green back and a pale-silver belly however its detailed characteristics will vary according to the variety (Atlantic or Pacific). It is sometimes known as lythe and can be sold under its French name, colin.
For this recipe the preparation time is only 10 minutes and add on a further 10 for the cooking. Ingredient quantities below are to serve four people.
Ingredients For Pollack Wrapped In Parma Ham
4 x 140g (5oz) pollack (or haddock) portions from Walter Purkis & Sons
4 sage leaves
salt and freshly ground black pepper for seasoning
4 large slices Parma ham
70g (6oz) potatoes, peeled
about 30g (1oz) unsalted butter
3 spring onions, sliced
1 x 15ml spoon (1 tablespoon) fresh rosemary, chopped
green beans, to serve
Cooking Method for Pollack Wrapped In Parma Ham
Place a sage leaf on the top of each portion of fish. Season well and wrap each fish in a Parma ham slice. Heat some olive oil in a non-stick frying pan. Pan fry the fish for 2-3 minutes on each side, or until the Parma ham is golden brown.
Place the potatoes in a pan of boiling water. Par-boil for 5 minutes. Drain, return to the pan and allow the dry for 5 minutes. (it is easier to get a good crispy finish on a dry surface) When cool enough to handle, cut into chunks.
Gently melt the butter and remaining oil in a pan and cook the spring onion for two minutes, to soften. Add the potatoes and rosemary and cook until golden brown and crispy.
Plate the fish alongside the potatoes and serve with some freshly prepared vegetables such as green beans or carrots.