Fillet of pollock meunière with garden herbs
- 4 generous pollock fillets, 170 g each
- 3 tbsp clarified butter
- 50 g chilled butter, cut into small pieces
- Juice of 1 lemon
- 20 g lemon thyme sprigs
- 20 g rosemary sprigs
- 20 g dried fennel leaves
- 4 bay leaves
- 2 garlic cloves, peeled and quartered
- 10 g tarragon and parsley, finely chopped
- Salt and freshly ground black pepper
From your fishmonger, order 4 pieces of pollock fillet, boned and scaled, with the skin on.
If necessary, dry the fish with a clean cloth.
Melt the clarified butter in a pan with the rosemary, lemon thyme, bay leaves, fennel and garlic.
Season the fish with salt and pepper and fry in the butter, skin side down.
Remove from the heat and place on kitchen paper.
Remove the herbs and wipe the grease from the pan with kitchen paper.
Return the pan to the heat, add the chilled butter and lemon juice and quickly reheat the fish for 10 seconds.
Place the fish on warm plates.
Drizzle with the butter from cooking and the chopped tarragon and parsley.
Finish with a twist of freshly ground black pepper.
Pollock are caught on fishing lines along the shores of Brittany, the Atlantic Ocean and the English Channel. They are harvested alive, unlike fish caught in nets, which usually die while being caught.