Pollock with pointed cabbage and gnocchi

Difficulty Medium
Preparation 60 minutes
Cooking 30 minutes



4 people
1 fillet of pollock (800 g) | 1 head of pointed cabbage | 250 g butter | 1 kg potatoes | 150 g flour | 5 egg yolks | whipping cream | 1 shallot | 1 cup of white wine | 1 fennel bulb | coarse salt | salt | pepper
    • 1
      Place the potatoes on a bed of coarse salt in a baking dish and bake them for 45 minutes.
    • 2
      Once the potatoes are cooked, peel them well and mash them.
    • 3
      In a bowl, combine the mashed potatoes with the five egg yolks and the flour. Season with salt and pepper and mix well.
    • 4
      To make the gnocchi, shape the potato mixture into a log. Slice the log into equal 3-cm pieces.
    • 5
      Cook the gnocchi in boiling water. Once they float to the surface, drain them.
    • 6
      Prepare the sauce: roughly chop the shallot. Cook the chopped shallot in a saucepan with the white wine until all of the liquid has evaporated.
    • 7
      Whisking constantly, gradually mix in half of the butter. Stir in a tablespoon of whipping cream, season with salt and pepper and set aside.
    • 8
      Remove the leaves from the head of cabbage and cut into thick strips. Blanch the strips in salted boiling water for 2 to 3 minutes.
    • 9
      Place the pollock fillets skin side down on a hot frying pan. Cook until the skin is crisp. Turn the fillets over and cook the other side for 2 to 3 minutes. Add the gnocchi to the frying pan to brown them. Divide the fish, gnocchi, cabbage and sauce among the plates.

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