Southern Rub Pollock Fillets, BBQ Hot Baked Beetroot, Sunflower Seed and Yogurt Salad by Alyn Williams
Ingredients
• Alaska Pollock fillets
• Light olive oil
Southern dry rub:
• 3 tablespoons Malden salt
• 1 tablespoon soft brown sugar
• 2 teaspoons dried oregano
• ½ teaspoon milled black pepper
• ½ teaspoon smoke paprika
• ¼ teaspoon cayenne pepper
• 1 teaspoon dried onion powder
• ½ teaspoon dried garlic powder
• ½ teaspoon fenugreek
• 2 whole beetroots
• Oil
• Malt vinegar
• Salt
• Thick Greek yoghurt
• 2 tablespoons sunflower seeds
• 2 tablespoons pumpkin seeds
• 1 tablespoon linseeds
• ¼ tablespoon nigella seeds
• ½ tablespoon kasha buckwheat
Method
1. Blitz together all the dry rub ingredients
2. Lightly brush the fish with the oil and then rub liberally with the dry rub, leave to infuse for 10-15 minutes before cooking directly on the barbeque for 2-3 minutes each side
3. Wrap the beetroots in a tin foil pouch with a drizzle of oil, vinegar and a pinch of salt, cook at the coolest side of the barbeque for approx. 1 hour until soft.
4. Remove and cool for a few minutes before peeling and cutting into wedges
5. Toss the beet wedges with plenty of yoghurt
6. Toast the seeds in a dry frying pan and then sprinkle on the beetroot salad
