Pollack fillet with Armorique purée and cockles
This recipe for pollack fillet comes from the Cercle Culinaire de Rennes in Ille-et-Vilaine.
Put the coarse salt in the water, add the cockles and leave them to clean themselves for 1½ – 2 hours before you start. Rinse them. Wash, peel and core the apples. Steam them until soft.
Once cooked, mash the apples with a fork, place in a saucepan, with 40g butter and the cream and heat gently for a few minutes.
Put water in the bottom half of the steamer, add the Breton kombu to flavour the cooking. Season the pollack and place it with the cockles in the top part of the steamer.
Cook for 5 to 6 minutes depending on the thickness of the fillets, until the cockles are open.
Melt 60g butter.
Place a fillet of fish on a plate, surround it with a ring of melted butter. Add a spoonful of apple and scatter cockles over the plate.
Bon appétit,
Cercle culinaire de Rennes
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Ingredients
(for 4 people)
- 4 fillets pollack (130g each)
- 4 apples (Reinettes d’Armorique)
- 250 g cockles
- 100 g Guérande salted butter
- 30 g double cream
- 20 g dried Brittany kombu seaweed
- 2 litres water
- 30 g coarse salt
- salt & pepper
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