Oven baked pollock with radishes, borage flowers and lardo

Lardo is pork fat cured with herbs and spices; it can be found in good Italian delicatessens. Here, it melts beautifully on top of the fish, adding an extra layer of flavour.

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  • 1.2kg/2lb11oz pollock fillet, skinned and pin boned
  • sea salt and freshly ground black pepper
  • 2 banana shallots, finely chopped
  • 10 white peppercorns
  • 5 sprigs fresh thyme
  • 100ml/3½fl oz white wine
  • 100ml/3½fl oz white wine vinegar
  • 50ml/2fl oz double cream
  • 200g/7oz cold butter, diced
  • 10 radishes, cut in half lengthways with the tops still on
  • 200g/7oz girolles mushrooms
  • 50ml/2fl oz water
  • 12 borage flowers, for garnish
  • 8 thin slices lardo