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Pollock with squid and ink mash
Fruit and vegetables
500g/1lb 2oz
potatoes
, peeled
1 tsp
seaweed
flakes
½ banana
shallot
, finely chopped
1
garlic
clove, finely chopped
1 tsp
seaweed
flakes
50g/1¾oz large-leaf or baby
spinach
½ bunch
dill
, chopped
Tins, packets and jars
1 tbsp
capers
, chopped
1–2 tbsp
capers
, quantity to be confirmed
Cooking ingredients
2 tbsp extra virgin
olive oil
salt
Dairy, eggs and chilled
100g/3½oz unsalted
butter
100ml/3½fl oz whole
milk
, warmed
150g/5½oz cold unsalted
butter
, cubed
Meat, fish and poultry
1 tbsp
squid
ink
2 x 110g/4oz pollock fillets, skin on and pin boned
100g/3½oz
squid
, prepared as required
Other
250ml/9fl oz dry
white wine
20g/¾oz dried Irish dulse
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