Lough Neagh Pollan with Kohlrabi and Apple Butter

Pollan is a freshwater whitefish known only to come from five lakes in Ireland, including Lough Neagh and Lough Erne in Ulster. In this video, Paula uses kohlrabi, which is a root vegetable, and apple butter to accompany the fish. Pollan can be substituted with another fish variety, preferably white fish.

Recipes

Pollan with Kohlrabi and Onion Salad

Metric Imperial

2 fillets Lough Neagh pollan (or equivalent) per person
1 tablespoon rapeseed oil
25g butter
½ kohlrabi – trimmed, finely sliced and shredded
½ finely sliced onion
Dressing (made with 2 tablespoons of cider vinegar, 4 tablespoons of rapeseed oil and 1 dessertspoon of apple butter)
Salt and pepper

2 fillets Lough Neagh pollan (or equivalent) per person
1 tablespoon canola
25g butter
½ kohlrabi – trimmed, finely sliced and shredded
½ finely sliced onion
Dressing (made with 2 tablespoons of cider vinegar, 4 tablespoons of canola and 2 teaspoons of apple butter)
Salt and pepper

Method

  1. Put the kohlrabi and onion in a bowl and toss together with the dressing.
  2. Heat a frying pan with oil until hot.
  3. Season the fish.
  4. Add the fish to pan, skin side down. Press down slightly and cook for 1 minute until the skin is crisp. Add the butter.
  5. Turn the fish and lightly cook the flesh side. Turn off the heat and allow to rest.
  6. Dress a plate with kohlrabi salad and apple butter and serve with the fish.

Apple Butter

Metric Imperial

500g Bramley apples
175g sugar
¼ teaspoon ground cloves

1 lb cooking apples
6 oz sugar
¼ teaspoon ground cloves

Method

Simmer the apples with the sugar and ground cloves until it becomes a sauce. Puree while heating slowly until the mixture thickens and turns brown.

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