Pollock Grenobloise

Recipe from 'Kitchen Secrets' by Raymond Blanc. Click here to purchase book.

Whilst Cod stocks are replenishing, it is lovely to be able to use an alternative fish like Pollock. This fish is a little underrated, it is a member of the cod family, although not as sumptuous as Cod, it is still a wonderful fish with a great texture and big flavour. This dish is part of the classic French repertoire and cooked in many homes all over France.

 Polock Grenobe

Ingredients Required

For cooking the potatoes
1kg Desire, Belle de Fontenay, Estima, peeled, halved & quartered to an even size (*1)
2L Cold water
To finish the purée
170-200ml Full fat milk, boiled
70g Unsalted butter, melted
2 pinches Sea salt (*2)
2 pinches Freshly ground, white pepper,
For cooking the fish
40g Unsalted butter
4 Pollock fillets, (180g each) (3cm thick) skin on, bones removed
4 pinches Sea salt
2 pinches Freshly ground, white pepper,
For the sauce and garnish
50ml Water or brown chicken stock (see recipe)
½ Lemon, peeled, segments removed & juice reserved
2 tbsp Capers, washed and drained
1 Shallot, peeled and finely chopped
10g Flat leaf Parsley, finely chopped
To finish
30g Croutons, made from white bread, 10mm x 10mm, toasted for 5-6 minutes at 200°C

Cooking Method

Cooking the Potatoes

In a large saucepan, on a high heat, add the quartered potato pieces, cover with the water, and bring the water to a boil. Reduce the heat so that the water is gently simmering (the bubbles just breaking the surface) and cook for 25 – 30 minutes. Taste to see if the potatoes are soft (*3).

To finish the puree

Strain the cooked potatoes into a colander letting the excess steam escape for 2 – 3 minutes. Pass the potato through a mouli or fine potato masher. Return the purée of potato back into the same saucepan. Using a wooden spoon, gradually mix in the warm milk. Then stir in the melted butter; season  with salt and pepper. Taste and correct the seasoning if necessary. If the puree is too firm, thin it down with a little more milk. You know you have the perfect purée when it is fluffy, forms firm peaks and melts in your mouth.

Reserve and keep warm over a pan of simmering water.

Cooking the Fish

Pre-heat your oven to 200°C. Pat the Pollock fillets dry to remove any excess moisture and season the flesh side with salt and pepper.

In a large oven-proof frying pan on a medium heat the butter to a foaming stage, add the fish fillets flesh side down (*4). Colour the flesh side for 5 – 6 minutes (*5), then carefully with the aid of a fish slice, turn the fillets onto the skin side, cook for a further 1 minute and then transfer the pan to the hot oven for 4 – 5 minutes. Remove the pan from the oven and place back on to a high heat for 1 minute. Remove the fish fillets from the frying pan and carefully on to a warm serving dish (*6).

To serve and garnish

Add the water to the hot pan so that the caramelised juices are dissolved and emulsified into the liquid as it boils. Add the remaining ingredients to the frying pan bring back to the boil. Taste, correct the seasoning if necessary. On 4 large plates place the purée in the middle with the fish on top, pour the sauce over and around the fish.

Sprinkle the croutons over the top and serve.


Kitchen Secrets

Recipe from 'Kitchen Secrets' by Raymond Blanc, published by Bloomsbury. 

Click here to purchase book.

Recipe © Raymond Blanc 2011.

Photograph © Jean Cazals 2011.