Pollock with Prawns and Fennel

Charmaine Lu -
  • 20g butter
  • 1 thinly sliced fennel bulb
  • 1 thinly sliced leek
  • 150ml white wine
  • 100ml crème fraîche
  • 260g pollock loin, cut into thick slices
  • 8 large raw king prawns, peeled
  • 25g chopped parsley
  • Gently fry the fennel in the butter for 10 mins, stirring regularly, then add the leek to the pan and cook - covered - for 5 mins to soften. Add the crème fraîche and wine, simmer for 3 mins with the lid off, or until reduced by half.
  • Nestle the prawns and fish slices into the veggies, then cover and simmer for 8 mins or until the fish is cooked through. Season, scatter with parsley and serve with crusty bread. Perfect!
30 mins
2 serving