Raymond Blanc's pollock fillet grenobloise recipe

1. 1

   To cook the fish Preheat the oven to 200C/Gas 6.

2. 2

   Pat the pollock fillets dry and season the flesh side with salt and pepper.

3. 3

   In a large ovenproof frying pan over a medium heat, melt the butter and heat until foaming, then add the fish fillets flesh side down and colour for 5-6 minutes.

4. 4

   With the aid of a fish slice, carefully turn the fillets onto the skin side and cook for a further 1 minute.

5. 5

   Now place the pan in the hot oven for 4-5 minutes.

6. 6

   Take out the pan and place back on a high heat for 1 minute.

7. 7

   Carefully transfer the fish fillets from the frying pan to a warm serving dish.

8. 8

   To make the sauce Add the water to the hot pan and stir so that the caramelised juices dissolve and emulsify into the liquid as it boils.

9. 9

   Add the lemon segments and juice to the frying pan with the capers, shallot and parsley.

10. 10

    Bring back to the boil, taste and correct the seasoning if necessary.

11. 11

    To serve Spoon the pomme puree onto warmed plates and place the fish on top.

12. 12

    Pour the sauce on and around the fish, scatter over the hot croutons and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.