Confit Pollock cooked Sous Vide | Recipe by

Confit Pollock cooked Sous Vide, with Cauliflower, Cockles and Parmesan

Confit Pollock cooked Sous Vide, with Cauliflower, Cockles and Parmesan Fish and Seafood
  • COOK TIME: 2 hours 55 minutes
  • PREP TIME: 1 hour
  • SERVES: 12


Pollock loin

  • 1kg of pollock loin, pin-boned and skinned
  • 50g of rock salt
  • 50g of sugar
  • 250ml of water
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 4 white peppercorns


  • 300g of cockles
  • 1 carrot, peeled and cut into 1cm dice
  • 1 shallot, peeled and cut into 1cm dice
  • 2 celery sticks, cut into 1cm dice
  • 1 star anise
  • 4 white peppercorns
  • 1 bay leaf
  • 200ml of dry white wine
  • Oil

White cauliflower

  • 1 cauliflower
  • 200g of unsalted butter
  • 300ml of vegetable stock
  • 80ml of double cream
  • Salt

Purple cauliflower

  • 1 purple cauliflower
  • 100ml of chardonnay vinegar
  • 100g of sugar

Romanesco cauliflower

  • 1 romanesco, broken into florets
  • 100g of unsalted butter
  • Salt

Parmesan gel

  • 100g of Parmesan, grated
  • 200ml of water
  • salt
  • 12g of ultratex

To plate

  • celery cress
  • Parmesan, finely grated


This delicious recipe by chef Nigel Mendham has been recreated for our website with kind permission from Great British Chefs


  1. Begin by preparing the accompanying cockles. Ensure they are thoroughly washed by scrubbing them under cold water. If you find any that are broken, discard these. Again, if you find any that are open and do not close when tapped lightly, discard of these also
  2. Heat some oil in a pan and when hot add the celery and carrot. Cook until they begin to colour before adding the shallot. Cook until caramelised
  3. Add the spices and herbs to the caramelised vegetables and continue to cook for another 2 minutes, stirring occasionally. Pour in the wine then allow the mixture to reach boiling point before adding the cockles. Steam the cockles for 4 minutes by quickly covering the pan with a lid. Whilst cooking, shake the pan. The cockles are ready once they have opened
  4. Drain the liquid from the pan. Remove any cockles that have not opened and discard them. Take the meat from the shells and place on a plate. Allow to refrigerate
  5. For the white cauliflower chop off the stem base and discard the outer green leaves. Chop into small florets
  6. Heat the butter in a pan until it begins to foam. Add the florets with a little salt . Put a lid on the pan and cook the cauliflower on a low heat. The florets should be tender but should not colour
  7. Take another pan and heat the vegetable stock until it has reduced by half. Pour in the cream then allow the mixture to boil before taking it off the heat
  8. Take half of the stock mixture and pour it into a blender along with the cauliflower florets. Blend until smooth whilst gradually adding the other half of the stock in order. The mixture should have a thick consistency. Transfer to a pan and season. Cover the pan and set aside until required
  9. To prepare the purple cauliflower, boil the vinegar and sugar in a pan before taking off the heat and allowing to cool. Chop the cauliflower into thin florets then pickle them in the sugar and vinegar solution for approximately 30 seconds. Drain and set aside
  10. For the Romanesco cauliflower you will need to grate 200 grams of the florets
  11. Heat the butter in a pan until foaming. Add the grated Romanesco and allow to cook on highfor 30 seconds. Drain away the excess of butter. Use salt to season then set aside
  12. Now move on to making the Parmesan gel. Take a pan and heat the water and grated parmesan until boiling. Take the pan from the heat and allow to infuse for approximately 30 minutes
  13. Once infused, pass the parmesan through a sieve before sprinkling with the ultratex. Thicken the mixture by blitzing with a hand blender. Season to taste before transferring the gel to a squeezy bottle
  14. You will now need to make a curing mix for the Pollock loin. Simply combine all of the ingredients together then use the mixture to completely cover the Pollock. Allow to marinade by wrapping in cling film and setting aside for 20 minute
  15. Meanwhile, fill and preheat your water bath to 54°C
  16. Take the marinated Pollock and rinse under cold water. Pat dry with kitchen roll then portion into 80g pieces. Cling film the pieces before placing in cooking pouches and vacuum sealing
  17. Submerge the pouches into the bath and leave to sous vide for 14 minutes. Once cooked, take out the Pollock and allow to rest in a warm place
  18. To arrange the dish, place a portion of Pollock on each plate. Take the white cauliflower purée and dot around the Pollock in a triangular formation. Take the Romanesco and purple cauliflower and scatter around the plate along with the cockles and grated parmesan. Use the parmesan gel and celery cress to drizzle the edges of the dish. Serve immediately
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