Raymond Blanc cooks pan fried Pollock with pommes purées recipe on Raymond Blanc Kitchen Secrets.

The ingredients for the pommes purées are: 1kg potatoes, such as Desirée, Belle de Fontenay, Estima or Maris Piper, peeled, cut into quarters, 2 litres cold water, 200ml full-fat milk, 60g unsalted butter, 2 pinches sea salt and 2 pinches freshly ground white pepper.

For the pollock: 30g sliced white bread, cut into 1cm cubes, 4 x 180g pollock fillets, about 3cm thick, skin on, 4 pinches sea salt, 1 pinch freshly ground white pepper, 60g unsalted butter, 50ml hot brown chicken stock, 50ml hot water, 30g capers, drained, rinsed, ½ lemon, peeled, segmented, roughly chopped, 30g shallot, peeled and finely chopped, 30g caper berries, 10g chopped fresh flat leaf parsley and 10g chopped fresh chervil.