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Pollock steak and Bramley apples fit very well together.
Price: pollock - £9.92 for two steaks weighting 536g (£18.50/kg)on 19/03/2010. Bramley apples: £1.90/kg.
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| The main ingredients |
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| Pan-fry the apples |
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| Be careful not to burn the apples... |
Cut the apples in 8-10. Pan-fry in plenty of butter. Be careful not to burn them.
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| Singe the steaks with flour and curry powder |
Singe the steaks (lightly) with flour and curry powder.
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| Kari Gosse |
I used Kari Gosse, a mixture of ginger, curcuma, gloves, pimiento, cinnamon and pepper "invented" in the XIX century by Mr Gosse, a pharmacist from Lorient. Lorient was then the main French harbor for trading with India. Now prepared by Ernest Pouezat in Auray (Quiberon, Britanny)and distributed mostly locally. This curry is also very good with lobster.€9.90 for 35g.
Pan-fry the steaks for 3 minutes on each side. Then continue to cook them in the same pan in a 220ºC pre-heated oven. The steaks are ready when a needle (or a pointed knife) can go through them easily (at approximately 62ºC). 6-12 minutes depending on the width of the steaks. Be careful not to overcook.
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| Optional |
Optional: you can add cream and deglaze the pan where you have cooked the steaks.
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| Presentation |
Serve quickly. Add pimiento from the mill.
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