International
Pollack with celery and chervil beurre blanc
Arnaud Darbas, Jeune Talent at the Gault&Millau Tour Occitanie 2024, based in the Pink City, gave us his recipe for white fish and celeriac (salad, roast, purée...).
This recipe from Arnaud Darbas, chef at Agapes restaurant in Toulouse, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
- Serves4
- Preparation time: 35 min
- Cooking time: 45 min
Ingredients for Arnaud Darbas ' pollack and celery dish
- 4 pavés of pollack (or other white fish)
- 1 largeceleriac(or 2 small ones)
- 1 shallot
- 2 stalks celery
- 1 bunch chervil
- 5 cl cider vinegar
- 25 cl dry white wine
- 10 cl white vinegar
- 400 g soft butter
- 25 cl liquid cream
- Olive oil
- Salt and freshly ground pepper
Steps for Arnaud Darbas ' pollack and celery
- Celery beads: Peel theceleriacand cut into 4 pieces. Use a melon baller to cut beads out of a quarter of the celeriac. Keep the peelings for the purée. Blanch the beads in boiling salted water for 2 to 3 min (they should remain slightly crunchy). Plunge into iced water.
- Roasted celery: Preheat oven to 180°C. Cut another quarter of celery into 12 identical pieces. Place the pieces on a roasting tray, season with salt and pepper and add 50 g butter and a drizzle of olive oil. Cover with aluminum foil and bake for 30-35 min. Check for doneness and set aside at room temperature.
- Purée: Cut the remaining celery and all the trimmings into small pieces. Sauté with a drizzle of olive oil over low heat. Season with salt and pepper and cook, covered, adding a little water if necessary. Blend with 50 g butter and cream.
- White butter: Peel and chop the shallot.Dice theceleryinto0.5 mm cubes. Keep the trimmings. Place the chopped shallot andcelery trimmings in a saucepan. Cover and reduce with the white wine and white vinegar. Once well reduced, sieve through a fine sieve and whisk with 250 g of very cold butter. Mix with half the fresh chervil.
- Cooking the pollack: Heat a drizzle of olive oil in a non-stick frying pan . Season the fish with salt andcook on one side over medium heat . Add 50 g of soft butter and generously drizzleover the pollack.
- Celery salad: Chop the remaining chervil. Place the celeryroot ballsand diced celerystalks in a bowl.Season with oliveoil , cider vinegar, salt and pepper. Add chopped chervil.
- Finishing and serving: Warm the various elements of the dish (except the salad, which is served cold). Arrange as desired, preferably in a soup plate.
Has this recipe inspired you to discover the cuisine ofArnaud Darbas? Read the Gault&Millau review of Agapes.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
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