Pollock with pointed cabbage and gnocchi
Preparation 60 minutes
Cooking 30 minutes
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
1Place the potatoes on a bed of coarse salt in a baking dish and bake them for 45 minutes.
2Once the potatoes are cooked, peel them well and mash them.
3In a bowl, combine the mashed potatoes with the five egg yolks and the flour. Season with salt and pepper and mix well.
4To make the gnocchi, shape the potato mixture into a log. Slice the log into equal 3-cm pieces.
5Cook the gnocchi in boiling water. Once they float to the surface, drain them.
6Prepare the sauce: roughly chop the shallot. Cook the chopped shallot in a saucepan with the white wine until all of the liquid has evaporated.
7Whisking constantly, gradually mix in half of the butter. Stir in a tablespoon of whipping cream, season with salt and pepper and set aside.
8Remove the leaves from the head of cabbage and cut into thick strips. Blanch the strips in salted boiling water for 2 to 3 minutes.
9Place 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.