Fish / shellfish

Pollack steak, mashed potatoes


Here is a delicious recipe for pollack and mashed potatoes in poultry juice.

Ingredients for 4 persons :

  • 4 pieces of pollack with skin, 150 g each
  • 30g butter
  • Fleur de sel, Salt, Pepper

For the poultry juice:

  • 25 cl of cider
  • 2 onions
  • 2 carrots
  • 20 cl of chicken broth
  • 20 g butter

For the mashed potatoes:

  • 800 g of potatoes (Bintje)
  • 10 strands of chive
  • 60 g semi-salted butter
  • Coarse salt

Pollack steak and mashed potatoes

Preheat the oven to 200 ° C (th.7).

  • In a frying pan, melt the 30 g of butter and just brown the fish on the skin side. Season with salt and pepper. Place the fillets in a baking dish. Bake and cook for 8 to 10 minutes. Keep warm at the entrance to the oven when it is off.

For the poultry juice:

  • Peel, wash and cut the carrots into small cubes. Cut the butter into small pieces.
  • Peel, wash and mince the onions.
  • Place the onions and carrots in a saucepan and pour in the cider.
  • Bring to a boil until the liquid is almost completely reduced. Pour in the chicken broth. Reduce by half, filter and gradually add the butter while mixing. Keep warm. Check the seasoning.

For the mashed potatoes:

  • Wash and chop the chives.
  • Peel, wash the potatoes. Cut them into large pieces. Cook them for 30 minutes in salted water with coarse salt. Mash them quickly with a fork, adding the chopped chives and the butter in small pieces.
  • Season.
  • On each plate, place a fillet of fish, sprinkle it with fleur de sel. Spread the mashed potatoes and drizzle with the sauce.
  • Decorate with chive sprigs.
  • Serve immediately.

Chef's B.A.BA

Depending on the season, you can replace the pollack fillets with sea bass fillets with the skin on and cook them in the same way.
that place cobblestones.

Recipe: A. Beauvais, Photo: F. Hamel

Video: Mashed Potatoes (October 2020).