Lieu Noir with spiced crust, cauliflower and pea puree, celeriac courgette and leek dauphinoise.

 Black Pollack/ Atlantic Pollock/ Coalfish/Saithe/Coley... The name here is Lieu Noir.  It's really good value for such an incredible and sustainable fish.  Cod/haddock like with it's succulent large flakey meaty moist textured lobes but cheaper.  AND more sustainable.

We dusted it with a thick crust of spice ( turmeric, ginger, coriander, cumin, a good garam masala, kashmiri chilli, sweet paprika, fennel seeds salt) and cooked it in butter, finished with lemon zest.  Served with a spiced cauliflower and pea puree.  AND a gorgeous little side of simply cooked celeriac, leek and courgette (a little milk, salt and pepper).  It was sublime.  We would roast tomato next time to give a sweet acidic note but this was delicious and being a knock up.  It took no time.....just drawing on our spice knowledge.  Yum.

While I was cleaning up the cat went to bed,. On my side. The wee guy is so cute.  But, it'd be nice to get into bed!.

Lieu Noir with spiced crust, cauliflower and pea puree, celeriac courgette and leek dauphinoise.   

Nudgles....  He's Andy's mate.