Pollack, Roscoff onion texture & walnuts
Winner of the Cuisine de la mer, des lacs et rivières Île-de-France 2024 trophy, chef Jérôme Laurent naturally proposes a fish recipe accompanied by onions.
This recipe by Jérôme Laurent, chef at Empreinte restaurant in Paris2e, is taken 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.
Serves 4
Preparationtime: 40 min
Cooking time: 2 h 40
Rest time: 30 min
Ingredients for Jérôme Laurent 's pollack and onions
For the pollack
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4 pavés of Guilvinec pollack, 130 g each, skin removed
For the walnut crust
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30 g chopped walnuts
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30 g walnut powder
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60 g butter
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Sal t
For the onion mousse
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500 g Roscoff onions
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1 medium potato
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10 cl white wine
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Thyme/laurel
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Olive oil
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Sal t
For thetuile and onion powder
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1 Roscoff onion
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1 tablespoon oil
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1 egg white
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6 g sugar
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15 g flour
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2 g salt
For the onion stock
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4 Roscoff onions
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Thym e
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Olive oil
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Sal t
For specific equipment
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Sipho n
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Kitchen thermometer
Steps for Jérôme Laurent 's pollack and onions
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Walnut crust: Mix all ingredients. roll out the dough to a thickness of 3 mm between two sheets of baking paper. Chill for 30 min. Cut the pastry to the size of your fish.
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Onion mousse: Thinly slice the onions (reserving the skin) and sautéin olive oil until lightly golden-brown. Add the thyme and bay leaf, deglaze with white wine, add the peeled and finely sliced potato, and cook over low heat, covered. Remove the thyme and bay leaf. Blend and strain. Pour into a siphon, gas once and keep in a bain-marie at 60°C.
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Onion tuile and powder:
- Chop the onion (reserving the skin)andsweat in a little oil with the salt. Leave to cool.
- Lightly flashlight the onion skins , then dry them in the oven at 80°C for 1 h 30. Grind to a powder.
- Weigh out 45 g of onion and mix with oil, egg white, flour and sugar. Bake on a tray covered with baking paper at 150°C for around 20 min. Sprinkle with onion powder.
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Bouillon and onion compote:
- Thinly slice the onions.Brown inolive oil until nicely browned. Add 1.5 l water, a pinch of salt and the thyme. Cook over a low heat for 30 minutes, then strain the stock and reduce by a third to obtain a tasty broth. Serve in a teapot.
- Fry the onions in a knob of butter and adjust the seasoning.
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Pollack: Cover the fish with walnut crust. Bake at 180°C for 8 min.
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Presentation: Place the onion compote on the bottom of a soup plate , followed by the fish. Pour the onion mousse into a bowl and decorate with a tuile lightly sprinkled with onion powder.
Has this recipe inspired you to discover Jérôme Laurent's cuisine ? Read the Gault&Millau review of Empreinte.
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