Smoked Wild Alaska Pollock and Beetroot Coleslaw Ciabatta
• 350g (12oz) frozen fillets smoked wild Alaska pollock
• 100g (4oz) fresh beetroot, grated
• 1 carrot, grated
• 100g (4oz) white cabbage, finely shredded
• 2 tsp horseradish sauce
• 4 tbsp Greek style natural yoghurt or crème fraiche
• Freshly ground black pepper
• 2 tbsp olive oil
• 1 ciabatta loaf
• Fresh chives, snipped
Preheat a medium grill. Arrange the frozen pollock fillets on the grill rack and cook them for 12 to 15 minutes, turning once. When cooked, then flesh will be opaque and should flake easily.
While fish is cooking, make coleslaw by mixing together beetroot, carrot, cabbage, horseradish sauce and yogurt or crème fraiche. Season with black pepper.
Heat a char-grill pan – or just use the grill when the fish has finished cooking. Split the ciabatta loaf in half horizontally, then cut each piece in two. Sprinkle olive oil over the cut surfaces, then char-grill or grill until lightly browned.
Pile some coleslaw on top of each piece of ciabatta, then break pieces of the smoked pollock on top. Serve at once, sprinkled with snipped fresh chives and a little more ground black pepper.
Cook’s tip: It’s unlikely that you’ll need to use any extra salt as the smoked pollock will add a salty flavour.