Pollock with almond purée and sea purslane
By Florence Knight From Saturday Kitchen Ingredients For the almond purée 225g/8oz flaked almonds 850ml/1½ pints almond milk 25g/1oz unsalted butter 1 banana shallot, peeled and finely chopped 1 bay leaf 3 tbsp double cream 5 tbsp almond oil or groundnut oil sea salt For the …