Fish / shellfish

Red Label Pompadour chaplain with cabbage and smoked halibut


Treat yourself to this delicious Pompadour Label Rouge Potato Almond recipe with cabbage and smoked halibut.

Preparation : 15mn
Cooking: 10mn

Ingredients pfor 4 people:

  • 4 Pompadour Label Rouge potatoes
  • 1 bunch of chives
  • Cracked pepper
  • 600 g. smoked halibut fillet
  • 4 large green cabbage leaves

Red Label Pompadour chaplain with cabbage and smoked halibut

> Peel and cut the Label Rouge Pompadour into slices. Steam them, keeping them crunchy (about 10 minutes).

> Meanwhile, immerse the green cabbage leaves in a saucepan of boiling salted water for 5 minutes, then drain them and put them in cold water.

> Cut the smoked halibut into pieces

> Once the Label Rouge Pompadour is cooked, garnish each cabbage leaf with it, add the pieces of smoked halibut and chopped chives and close the leaf in a pocket around its contents.

> Steam the 4 aumônières for 15 minutes, taking care to keep them closed with kitchen twine.

> Serve the aumônières hot, accompanied by lemon juice and low-fat cottage cheese.

About the Label Rouge Pompadour potato

The Pompadour Label Rouge potato is one of the best varieties with firm flesh. Difficult to produce, it almost disappeared! It naturally has a delicious taste of 'fresh butter', its skin is thin and it holds up perfectly when cooked.

Cultivated by only 5 farmers in Picardy, it is harvested in September, it can be found until May of each year at early-market stores, on markets and in medium and large surfaces at a price of around € 2.50 / kg.

It is one of the few potatoes to have the Label Rouge from the Ministry of Agriculture, which attests to its taste quality and its rigorous production specifications.

Video: COLD SMOKED Wild salmon (October 2020).