Pagre à la flamme, cream of haddock and kalamansi

3/5/25, 8:00 AM

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.

These recipes might interest you

Easy

Monkfish cheek, coconut broth and vegetable spaghetti

For her recipe for baked monkfish cheek, chef Lauraine Raiteux cuts spaghetti from carrots, turnip and butternut and makes a broth with lemony coconut milk.

Read

Easy

Veal quasi, green asparagus, rösti

Chef Mickaël Braure's recipe includes asparagus, homemade rösti and a wild garlic mayonnaise.

More information

Chef Mickaël BRAURE

Restaurant Rillons
59242 TEMPLEUVE-EN-PÉVÈLE

Easy

Watermelon and rhubarb harissa

A sunny recipe combining marinated watermelon, rhubarb harissa, fromage frais and tagetes oil from Bordeaux chefs Martin Lafont and Jean-Marie Perrot.

Read

Asparagus dog

Chef Yann Leclercq (restaurant Le Lynn, Rumilly) gives us a fun recipe to eat with the whole family that will appeal to children and adults alike.

Read

Easy

Arctic char and green asparagus

This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.

More information

Chef Alicia Chardon ET FLORIAN BRAISSAND

Restaurant La Table Floralie
73100 AIX-LES-BAINS

Easy

White asparagus, smoked tarama and asparagus-hazelnut milk

Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.

Read