Pagre à la flamme, cream of haddock and kalamansi

This fish recipe by Breton chef Nicolas Simon combines pagre with haddock and kalamansi, a citrus fruit somewhere between tangerine and kumquat.

This recipe from Nicolas Simon, chef at Le Bistro de la Tour in Quimperl é, 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.

Serves 4

Preparationtime: 25 min

Cooking time: 10 min

Ingredients for Nicolas Simon 's "Pagre à la flamme

4 pagre fillets with skin

Olive oil

Kalamansi (or citrus ) vinegar

Fleur de sel and freshly ground pepper

For the kalamansi gel

200 g kalamansi purée (citrus fruit between mandarin and kumquat )

2 g agar-agar

2 tbsp. sugar

For the haddock cream

50 g haddock

20 cl liquid cream

Salt and pepper

Specific equipment

Blowtorc h

Steps for Nicolas Simon 's Pagre à la flamme

Kalamansi gel: Mix the fruit purée with the agar-agar and sugar in a saucepan and bring to the boil. Leave to cool and, once the jelly has set, blend until smooth. Fill into a piping bag and set aside.

Haddock cream: Mix the haddock and cream in a bowl, season and strain through a sieve to remove impurities. Set aside in a cool place.

Pagre: Cut thin strips of pagre , less than 1 cm thick. Drizzle olive oil and kalamansi vinegar over the bottom of a baking tray, and place the fish on top, flesh side down. Burn the skin with a blowtorch.

Presentation: On each plate, draw a misshapen circle with the gel, and pour a little haddock cream in the center. Place the pagre on top. Add the fleur de sel and a turn of the pepper mill.

Has this recipe inspired you to discover Nicolas Simon's cuisine ? Read the Gault&Millau review of Le Bistro de la Tour.

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