St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
Breaded pollack with hyssop, potato and chard cannelloni
For those who love a challenge, Kévin Alsuguren's dish is for you. His breaded pollack with hyssop, followed by potato and chard cannelloni, requires technique and precision for a laser-like result.
Serves 6
Preparation: 1 h
Cooking time: 50 min
Fish
- 1 kg pollack
- 100 g dried hyssop (in the tea section of your organic store, you can use another dried herb, such as marjoram)
Cannelloni
- 800 g Agata potatoes
- 4 sprigs chard
- 300 g cream
Sauce
- 1 white onion, thinly sliced
- 10 cl verjuice or Noilly Prat
- 700 g cream
- 60 g hyssop
- 30 g butter
- 1 clove garlic
- 4 sprigs thyme
- olive oil
- salt and pepper
1 - Prepare the pollack : remove the bones and skin and cut into 160 g portions. Season with salt, pepper and olive oil. Coat the pollack portions in hyssop powder. Bake in a preheated oven at 180°C (gas mark 6) for 8 min.
2 - Make the potato cannelloni (thin slices of potato are placed side by side like fish scales to form large cylinders): peel the potatoes. Shape them into a tube using a cookie cutter about 4 cm in diameter (save the scraps for the stuffing). Using a mandolin, slice the potatoes into thin rounds of about 1 mm. Partially overlap the slices like scales, like a 30 cm long by 15 cm wide mat, on a silicone baking sheet or parchment paper. Season with salt and a drizzle of olive oil. Bake at 180°C (th. 6) for 7 min.
- Prepare the gratin filling : peel and cut the chard whites into 0.5 cm pieces. Reserve the green for the sauce. Cut the potato offcuts in the same way. Sweat the chard and potatoes in a saucepan with a knob of butter, salt, pepper, crushed garlic and thyme. Add the cream and cook until thick. Leave to cool.
- To assemble: turn the flaked potato mat upside down onto cling film. Fill the mat with the cooled filling (you can use a piping bag). Use the cling-film to roll up the filling into a large cannelloni. Cut 6 cannelloni from the roll, then reheat in the oven (without the film) for 8-12 min at 180°C (gas mark 6).
3 - Prepare the sauce: bring a pan of water and salt to the boil. Dip the chard greens in the water for 3 min, then cool in very cold water. Sweat a chopped onion in a large frying pan. Deglaze with verjuice and add cream. Reduce by half. Leave 60 g hyssop to infuse for around 10 min. Mix with the cooked chard greens. Season and strain to obtain a smooth sauce.
4 - Arrange the hot sauce on a plate.
These recipes might interest you
Muge pickles
Chef Yoan Boucrelle shares his recipe for making pickled fish easily at home.
Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
Marinated salmon with beet pulp
Two marinades are required for this recipe by chef Luc Trochon: one for the salmon and one for the beets, using pepper, pink berries, coriander seeds and sesame oil.
Lemon tea cake
An exceptional pastry chef, Eddie Benghanem has been officiating for some fifteen years at the Gordon Ramsay restaurant in the majestic Waldorf Astoria Versailles - Trianon Palace. Taken from his recipe book published in 2024, this cake recipe blends the flavors of lemon and tea.
Chicken & quince, gochujang-kimchi condiment
In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.
