Alaska Pollock Kofta with Marinated Tomatoes


350g frozen pollock fillets
2g coriander
2g mint
20g pomegranate seeds
3x heritage tomatoes- assorted
160g Preserved Lemon & Chilli Sauce
100g Tahini & yoghurt dressing
5g Kofte spice blend

Ingredients for Preserved Lemon & Chilli Sauce:

50g peeled garlic
1x large red chilli
0.5g black garlic
15g dry chilli flakes
440g preserved lemon
200ml ev olive oil
10g smoked sweet paprika
30g demerera sugar

Ingredients for Tahini & yoghurt dressing:

5g mint
1x lemon- juice & zest
250g greek yoghurt
40g tahini
20ml ev olive oil
1g salt
0.5 pepper

Ingredients for Kofte spice blend:

2g cumin
2g fennel seed
2g smoked sweet paprika
2g ground allspice
1g ground cloves
2g black mustard seeds
2g ground fenugreek seeds
0.5g dried mint
0.5g dried thyme
1g salt
0.5g pepper


1) Add all the fish and spice blend until a rough paste
2) Lay out a sheet of cling film roughly 45cm long
3) At the bottom end, leaving a 3cm space at each side, place a handful fish mixture in a line roughly 2cm wide
4) Firmly roll over the cling film all the way to the end to make a sausage shape
5) Gripping each end of the cling film at the end of each sausage, roll the sausage against the table, 2-3 times to create tension, fold the ends under the sausage and place on a tray in the fridge. Chill for 2 hours
6) Set oven at 120 deg C, remove sausages and tray from fridge and place in the oven for 8 min
7) Remove sausages from the oven and allow to cool for 5 min, then carefully remove the cling film
8) Cut each sausage into 2, and push a wooden skewer through the centre of the sausage creating a kind of lolly-pop and oil each kofta
9) Preheat your grill so that it's hot and grill on all sides for 4-5 min
10) Slice the fresh tomatoes and lay them on the base of the dish. Sprinkle with salt, pepper, extra virgin olive oil and freshly chopped coriander
11) Pour the preserved lemon & chilli sauce around the tomato sides, then drizzle the tahini-yoghurt dressing around the plate
12) Stack kofta on top of the tomatoes and finish with fresh picked coriander, mint and pomegranate seeds

Preparation of Preserved Lemon & Chilli Sauce:

1) Roughly chop the garlic and chilli and place them into a food processor
2) Add the preserved lemons whole, paprika, black garlic and sugar and blend for 1 minute
3) Transfer the mixture into a heavy-based pan and add the dried chilli and oil
4) Gently simmer on low heat for 1 hour and store in an airtight container in the fridge

Method for Tahini-Yoghurt Dressing:

1) Finely chop the mint and place it in a bowl. Add the rest of the ingredients and whisk together
2) Transfer to an airtight container and store in the fridge

Preparation of Kofte spice blend:

1) Add all ingredients to a food processor and pulse for two seconds, eight to ten times, to break up some of the whole seeds
2) Store in an airtight container