Line-caught Pollack, Chicory from Kerlouan, and Local Potato Gnocchi Recipe

Ingredients:

• 4 line-caught pollack fillets
• 4 heads of Kerlouan chicory
• 500g of local potato gnocchi
• 2 cloves of garlic, minced
• 1/2 a cup of white wine
• 1/2 a cup of vegetable stock
• 2 tbsp of butter
• 2 tbsp of olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 180C/gas mark 4.
2. Wash the chicory and cut it in half lengthways, then set aside.
3. Cook the gnocchi according to the instructions on the packet. Once cooked, drain it and set it aside.
4. Season the pollack with salt and pepper. Drizzle a tablespoon of olive oil over the fish and set aside.
5. Heat a frying pan over medium heat and add the remaining olive oil. Once hot, add the garlic and cook until light brown.
6. Add the chicory to the pan and cook for 2-3 minutes on each side until brown.
7. Add in the white wine and vegetable stock, and bring to a boil. Once boiling, transfer the contents of the frying pan into an oven-safe dish.
8. Place the fish fillets on top of the chicory and dot with butter.
9. Cover the dish with foil and bake in the oven for 20 minutes.
10. Uncover the dish and bake for another 10-15 minutes, or until the fish is cooked through and the chicory is tender.
11. Serve the fish and chicory with the cooked gnocchi on the side and enjoy!

Verdict: This dish is a delicious and healthy meal that is perfect for a fancy dinner party or a special occasion. The line-caught pollack is flavourful and tender, while the chicory adds a nice crunch and bitterness to the dish. The local potato gnocchi are a great accompaniment to the fish, soaking up all the delicious juices from the pan. This meal is sure to impress your guests and leave them feeling satisfied.