Spelt Battered Pollock and Pickled Cucumber

The wonderful Chef Bainbridge from Benedicts cooks this delicious recipe on BBC 1's Saturday Kitchen.

Spelt Battered Pollock & Pickled Cucumber


Pollock Fillet (Pinned, Boned and Skinned) Portioned into 90-120g
50g Seasoned Spelt flour (for dusting)
Zest of 1 Lime


Spelt Batter
150g Spelt Four
125g Trisol
200ml Sparkling Water
Salt and Whiter Pepper
In a large bowl add your flours and mix well, season with salt and pepper and leave to one side until needed. In the dry state this will keep indefinitely. When you’re ready to cook your fish pre- heat your fryer to 185c. Slowly add your water to the batter mix using a fork until you have a pancake mix consistency (lumps are ok at this point). Then lightly dust your fish portions with the season flour and pat in your hand to remove the excess. Drop the fish into the batter and cover completely.
Remove from the batter and carefully place into your fryer and fry for approx. 3-4mins until your fish is golden and crisp. Remove from the fryer and allow to drain on kitchen paper. Season with a little sea salt and lime zest whilst still hot. Rest your fish for 3-5 mins before serving.


100g Caster Sugar
100g Cider Vinegar
1 Cucumber (Peeled and Diced 1cm cube)
1/4 Tsp Toasted Sesame Seeds
1/4 Tsp Toasted Black Sesame Seeds
Lime Juice
Place the sugar and vinegar into a pan and bring to the boil. Once boiling, remove from the heat and allow to cool. Once the pickling liquor is cooled place your cucumber in and pickle for 10mins. Remove the cucumbers from the liquor and drain lightly. Add to a bowl with the rest of the ingredients and season with sea salt, white pepper and lime juice. Serve.


1 Shallot (Thinly Sliced)
1/2 Stick Lemongrass (Roughly Chopped)
20g Fresh Ginger
2-3 Coriander Storks
1 Red Chilli (Thinly Sliced)
2 Garlic Cloves (Grated)
15 ml Soya Sauce
150g Coconut Milk
20g Brown Sugar
150g Smooth Peanut Butter
50-100ml Water

Place a small pan on a middle heat. Once hot add your oil, shallot, lemongrass,
Coriander, red chilli and garlic and sweat off without colour. Then when cooked add
the soya sauce and bring to the boil, add the coconut milk and brown sugar, gentle
bring to a simmer. Remove from the heat and place in a blender with the peanut
butter and blend until smooth adding a little water if needed. Once smooth remove
and keep to one side until needed, being sure to cling film the top to prevent a skin
forming on top.


In the middle of the plate or bowl spoon 2 TSP of the satay sauce. Add a spoon of
the cucumber salad on top. Carefully place your fish on top and finish with coriander
cress and a 1/4 of scorched lime.

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