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Roast pollack, confit violet potatoes, pea mousse and pea shoots Recipe

Ingredients for people


    For the fish
  • Pollack steak(s) 140g : 6 whole
  • Sunflower oil : 30 ml
  • Maldon salt : 6 pinch(es)

  • For the vegetables
  • Vitelotte potato(s) : 600 g
  • Fresh thyme : 6 sprig
  • Olive oil : 200 ml
  • Garlic clove(s) : 3 whole

  • For the syphon
  • Fresh pea(s) : 200 g
  • Vegetable stock : 200 ml
  • Double cream : 200 ml
  • Gelatine leave(s) 2g : 1 whole
  • Maldon salt : 6 pinch(es)

  • For the garnish(es)
  • Pea shoot(s) : 1 bunch
Method
  • 1For the fish

    Preheat the oven to 180'C.

    Trim and pin bone the fish. Heat a pan until hot. Season the fish with Maldon sea salt and cook flesh side down until the flesh is golden brown. Finish cooking in the oven for 3 minutes. When the fish is cooked peel away the skin and turn to serve the golden brown side up.

  • 2For the potato

    Slice the potatoes about 1cm thick. Crush the garlic cloves and pick the thyme leaves. Cook the potatoes in a pan with the olive oil, crushed garlic and sprigs of thyme. Transfer to the oven and cook until golden and tender.

  • 3For the mousse

    Soak the gelatin in cold water. Blanch the peas in hot stock for 2 minutes then add the cream and gelatin and blend until smooth. Pass through a fine sieve, season and pour into the siphon. Charge with a gas canister and leave in the fridge.

  • 4To plate

    Place the potatoes in the middle of the plate and place the fish on top. Dot the mousse around the plate with the siphon and garnish with the pea shoots and a drizzle of olive oil.

Chef's tip

«If violet potatoes are not available, use a waxy type such as pink fur apple or ratte.»

Roast pollack with confit violet potatoes a pea mousse and pea shoots.

Rate this recipe :

(10 votes)

  • Preparation  10mins
  • Cooking time  20mins
  • Rest time  10mins

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