250 g (9 oz) fresh young nettle tops
2 tbsp olive oil
25g (1oz) butter
2 x 150 g (5 oz) pollack fillet steaks
1 small bunch wild garlic
2 very fresh eggs
2 slices sourdough or good-quality country bread, toasted
Wash the nettles in plenty of fresh water. Remove any tougher lower stalks; if it’s just the crown, then that’s fine. Drop the nettles into a saucepan of salted, boiling water and simmer for 2–3 minutes, until tender, then drain really well. Return the nettles to the pan, add half the butter and 1 tablespoon of the olive oil. Season well with salt and pepper, turn together and then cover and keep warm.
Set a large, non-stick frying pan over a medium to high heat. Season the fish all over with salt and pepper. Heat the remaining butter and oil in the pan and when hot, add the fish, skin-side down. Cook for 3–5 minutes, depending on its thickness, then turn the fillets over and fry for 1–2 minutes until the flakes separate when pressed lightly with a fork; this indicates the fish is cooked. Ribbon (or thickly shred) the wild garlic and add it to the pan. Spoon the wild garlic through the buttery fish juices; cover and keep warm while you cook the eggs.
Bring a medium-sized, high-sided saucepan of water to the boil. Twirl a spoon in the water to make a mini whirlpool. Crack the eggs in, turn the heat down to minimum and cook for 3–4 minutes. Remove the eggs carefully with a slotted spoon. Keep warm.
Remember: the fresher the eggs – the better they poach.
To serve, place a piece of toast on each plate. Divide the warm, buttery nettles between the plates, top with a piece of fish, followed by a poached egg, then finally spoon over the wild garlic and any buttery juices from the pan.