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.
