Pollock and potted shrimp butter recipe
 This flavour-packed fancy fish supper is made with a rather generous amount of butter! 375g/13oz unsalted butter, softenedfreshly grated nutmeg, to taste1 lemon, zest and juice¼ tsp cayenne pepper150g/5½oz brown shrimpssalt and freshly ground black pepper 375g/13oz unsalted butter, softened freshly grated nutmeg, to taste 1 lemon, zest and juice ¼ tsp cayenne pepper 150g/5½oz brown shrimps salt and freshly ground black pepper 2 large fillets brill, skin removedflavoured butter (see above) 2 large fillets brill, skin removed flavoured butter (see above) dash oil1 slice bread, cut into pieces 1 tbsp small capers 1 lemon, segmented1 sprig flatleaf parsley, leaves onlyhandful brown shrimps dash oil 1 slice bread, cut into pieces 1 tbsp small capers 1 lemon, segmented 1 sprig flatleaf parsley, leaves only handful brown shrimps mashed potato mashed potato Method To make the potted shrimp butter, beat the butter in a bowl until soft. Add freshly grated nutmeg to taste and the lemon juice and zest. Add the cayenne pepper, the borwn shrimps and some salt and pepper. Mix until incorporated and roll into 2 logs in cling film or reusable food grade wrap and place in the fridge until ready to use.To make the pollock and brown shrimp, preheat the oven to 200C/180C Fan/Gas 6. Place the pollock on a piece of baking paper in a shallow baking tray. Remove the butter from the wrap, cut it into slices and top the fish with about 75g/2½oz of the butter, to taste (you can save the remainder for another recipe). Pour in 100ml/3½ fl oz water and cook for 7–10 minutes, or until cooked through. Remove from the oven and leave to rest.To make the garnish, heat a dash of oil in a frying pan and add the bread. Fry until golden-brown. Remove from the heat and cool. Place the capers, lemon segments, parsley, brown shrimps and croutons in a bowl and mix well. Serve the pollock on plates toppped with the garnish and accompanied by mashed potato (or potatoes and vegetables of your choice). To make the potted shrimp butter, beat the butter in a bowl until soft. Add freshly grated nutmeg to taste and the lemon juice and zest. Add the cayenne pepper, the borwn shrimps and some salt and pepper. Mix until incorporated and roll into 2 logs in cling film or reusable food grade wrap and place in the fridge until ready to use. To make the potted shrimp butter, beat the butter in a bowl until soft. Add freshly grated nutmeg to taste and the lemon juice and zest. Add the cayenne pepper, the borwn shrimps and some salt and pepper. Mix until incorporated and roll into 2 logs in cling film or reusable food grade wrap and place in the fridge until ready to use. To make the pollock and brown shrimp, preheat the oven to 200C/180C Fan/Gas 6. To make the pollock and brown shrimp, preheat the oven to 200C/180C Fan/Gas 6. Place the pollock on a piece of baking paper in a shallow baking tray. Remove the butter from the wrap, cut it into slices and top the fish with about 75g/2½oz of the butter, to taste (you can save the remainder for another recipe). Pour in 100ml/3½ fl oz water and cook for 7–10 minutes, or until cooked through. Remove from the oven and leave to rest. Place the pollock on a piece of baking paper in a shallow baking tray. Remove the butter from the wrap, cut it into slices and top the fish with about 75g/2½oz of the butter, to taste (you can save the remainder for another recipe). Pour in 100ml/3½ fl oz water and cook for 7–10 minutes, or until cooked through. Remove from the oven and leave to rest. To make the garnish, heat a dash of oil in a frying pan and add the bread. Fry until golden-brown. Remove from the heat and cool. Place the capers, lemon segments, parsley, brown shrimps and croutons in a bowl and mix well. To make the garnish, heat a dash of oil in a frying pan and add the bread. Fry until golden-brown. Remove from the heat and cool. Place the capers, lemon segments, parsley, brown shrimps and croutons in a bowl and mix well. Serve the pollock on plates toppped with the garnish and accompanied by mashed potato (or potatoes and vegetables of your choice). Serve the pollock on plates toppped with the garnish and accompanied by mashed potato (or potatoes and vegetables of your choice).