Pollock with pointed cabbage and gnocchi

plat 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 <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">Place the potatoes on a bed of coarse salt in a baking dish and bake them for 45 minutes.</span> <!-- <div class="video-portrait"> <div class="thevid" style="position:relative;height:0;padding-bottom:56.25%"><span class="content"><iframe allowfullscreen="" frameborder="0" height="360" id="thevid" src="https://www.youtube.com/embed/aCr1ce8VsHY?&amp;rel=0&amp;showinfo=0&amp;hd=1&amp;autohide=1&amp;color=white" style="position:absolute;width:100%;height:100%;left:0" width="640"></iframe> </span></div> </div> --> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">Once the potatoes are cooked, peel them well and mash them.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">In a bowl, combine the mashed potatoes with the five egg yolks and the flour. Season with salt and pepper and mix well.</span> <!-- <div class="astuce"> <span>Astuce :</span> <span>le texte ici est un exemple de text astuce, merci de respecter la structure HTML</span> </div> --> </div> </li> <li class="step"> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">To make the gnocchi, shape the potato mixture into a log. Slice the log into equal 3-cm pieces.</span> <!-- <img src="https://www.w3schools.com/w3css/img_fjords.jpg"> --> </div> </li> <li class="step"> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">Cook the gnocchi in boiling water. Once they float to the surface, drain them.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">6</span></div> <div class="step-content"> <span class="content">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.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">7</span></div> <div class="step-content"> <span class="content">Whisking constantly, gradually mix in half of the butter. Stir in a tablespoon of whipping cream, season with salt and pepper and set aside.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">8</span></div> <div class="step-content"> <span class="content">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.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">9</span></div> <div class="step-content"> <span class="content">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.</span> </div> </li> </ul> French PT30M PT60M
Difficulty Medium
Preparation 60 minutes
Cooking 30 minutes

Ingredients

Preparation

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.

    Products :

    Drappier Brut Nature Champagne

    Drappier
    €34.50
    75 cl (46,00 € / L)

    Krug Grande Cuvée Champagne

    Krug
    €169.00
    75 cl (225,33 € / L)

    Half-Bottle of Krug Grande Cuvée Champagne

    Krug
    €93.20
    37 cl (248,53 € / L)

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