Pollack with a Davidstow cheddar crust

My attention was recently drawn to the fact that Nathan Outlaw - one of Cornwall's biggest chefs, and also one of my favourite chefs (largely due to his appearances on Great British Menu) - has partnered with Davidstow cheddar and come up with a series of recipes designed to showcase this delicious cheese (which apparently won a gold award at the Nantwich International Cheese Awards). One of the first to catch my eye was the recipe for pollack with a cheese crust - very tasty for very little actual kitchen effort. 

The cheese is excellent on its own - strong enough to go well with other big flavours (I reckon it'd be lovely in a ham sandwich with apple chutney), which is probably due to it being matured for 14 months. For those of you who like your cheese tongue-tinglingly sharp, there's the Cornish Crackler version, which is matured for 19 months. It's called crackler because of the "naturally occurring crunchy crystals that the cheese acquires with age". I'm looking forward to cooking with this one...but more on that later.

For the pollack, it's really as simple as mixing together 75g breadcrumbs, 50g grated cheddar, 4 tbsp chopped parsley, 1 tbsp chopped dill, one finely chopped garlic clove, and 25g melted butter, then pressing the mixture onto oiled pollack fillets before baking for 10 minutes or so, depending on the thickness of the fish fillets. I served mine with saffron potato wedges, salad and green beans. Simple but delicious.

Watch this space for more cheese-themed recipes...but in the meantime you can find some other exciting ideas here (the cauliflower cheese looks particularly inviting as winter approaches...)