Pollack loin in citrus butter
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Guests 2 people
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Preparation 30 minutes
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Cooking 25 minutes
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Difficulty Medium
To make this recipe
Ingredients
For pollack loin with citrus butter
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150g salted Grand Fermage butter
4 pollack loins
2 pink grapefruits
1 lime
1 small shallot
3 tbsp. crème fraîche
2 tbsp. white wine
Salt
Ground pepper
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Preparation
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Bring 40cl salted water to the boil in a casserole dish.
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Pour the polenta into the water and mix it until it has absorbed all of it.
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Mix through the butter and chopped chives.
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Spread the polenta on a slightly wet plate at a thickness of around 1cm. Press and smooth gently with a spatula and allow to cool.
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Squeeze half a grapefruit and a lime.
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Remove the insides from the other half of the grapefruit. Set aside.
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In a small dish, lightly simmer the grapefruit juice, the lime juice, and the minced shallots on a very low heat.
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Add the white wine and reduce by half.
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Add the butter, cut into small chunks, then heat on a very low heat while gently stirring.
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Preheat the oven to 120°C.
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Cut circles out of the polenta, place them onto a baking tray and then place the cod loin on top. Place a knob of butter on each loin to cook it.
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Cook for 15 minutes.
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Place a few citrus fruits and steamed vegetables of your choice on the fish and serve with the citrus butter.
And don't forget to grade the recipe:
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