Fillet of Pollock with Caramelised Skin and Glazed with Crémant de Bordeaux on Carrot and Cumin Tagliatelle

Ingredients :

For the fish :
6 x 140g fillets of Pollock
6 grindings of pepper
20g brown sugar
2 pinches fine salt
2 cl olive oil
2 cl Jaillance Crémant de Bordeaux

For the carrot tagliatelle :
2 white onions
2 pinches fine salt
1 tsp cumin seeds
6 baby carrots

Vinaigrette :
¼ bunch dill
¼ bunch chervil
4 cl white balsamic vinegar
2 grindings of pepper
20cl olive oil
1 pinch fine salt

Method :
To prepare and cook the fish
Bone the pollock fillets and season with salt.
In a frying pan, brown the fish on the skin side until very crisp. Set aside
Sprinkle the brown sugar into the frying pan and cook until you have a brown caramel. Deglaze with Crémant de Bordeaux. The mixture should have a syrupy texture. Add the pollock fillets, drizzle with Crémant de Bordeaux and season with pepper.

For the carrot tagliatelle :
Peel the carrots and cut into tagliatelle-like strips using a vegetable peeler or mandolin.
Peel and chop the onions.
Sweat the onions in olive oil with a pinch of salt. Add the carrots and cumin seeds and half-cover with water. Add the butter, and boil until no liquid remains (about 5 mins)

For the vinaigrette :
Separate the herb leaves from their stalks and chop leaves finely. Combine with the olive oil, white balsamic vinegar, salt and pepper.

To serve :
Arrange the vegetables in the centre of the plate and top with the fillet of pollock, skin side up. Drizzle with vinaigrette.

Chef’s tip :
To check whether your fish is cooked, gently insert a wooden cocktail stick into the flesh. If little white beads of moisture appear, your fish is cooked to perfection.

Recipe created for Jaillance by Atelier des Chefs

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