- 640 g pollack fillet
- 15 cl fish stock
- 100 g butter
- 15 cl sweet cider
- ½ bunch chervil
- 2 tablespoons flour
- 4 pippin apples
- 8 cl calvados
- 2 tablespoons sunflower oil
- Salt and freshly ground pepper
- Preparation time: 20 minutes
- Cooking time: 15 minutes
Difficulty: Medium
Recipe from Chef Hubert, celebrated for his masterful seafood creations blending Normandy flavors.
- Dust the pollack fillets lightly with flour. Sear in very hot sunflower oil until golden. Pat dry and keep warm.
- Degrease the pan. Deglaze with calvados and reduce to a glaze. Add sweet cider, reduce again to glaze, then incorporate fish stock and simmer until concentrated. Set aside.
- Peel and quarter the pippin apples. Cook gently in butter until tender, then finish in the oven. Keep warm.
- Arrange apple quarters in a crown on hot plates. Top with halved pollack fillets.
- Off the heat, whisk butter into the sauce in small pieces. Adjust seasoning with salt and pepper.
- Spoon sauce over the fish, surround with chervil sprigs, and decorate with chervil tufts.
Culinary Ideas from Chef Hubert
