There are dishes, flavors, and aromas that are synonymous with holidays. Pollack, with its vegetables and its aioli, is one. I chose to cook it whole, after having taken out the bones, and to serve it in a thick slice. So it’s impressive on the plate, its robust appearance is enhanced by a variety of well-chosen vegetables. As for the aïoli, it looks really fragile next to the two heavyweights surrounding it! But it slips in between them and actually sets them off.
- 1 pollack (yellow hake) weighing 3 to 3 1/2 pounds (1.4 to 1.6 kg) with the head on
- 1/2 head celery
- 1 long turnip
- 2 carrots
- 1 zucchini
- 4 poivrade artichokes
- 1 lemon
- 2 heads fennel
- 2 eggs
- 1 quart (1 L) fish fumet
- Fine salt
- Freshly ground pepper
- 1 sprig thyme
- 1 sprig rosemary
- 7 tablespoons (100 ml) olive oil
Prepare the aïoli
- 2 medium cloves garlic
- `Fine salt
- Freshly ground pepper
- 1 tablespoon sherry vinegar
- 1 egg yolk
- Mustard
- 5/8 cup (15 cl) olive oil
- 5/8 cup (15 cl) grapeseed oil
Instructions
Step 1: Prepare the pollack
Clean and de-scale the pollack, then open it out, by folding it back. Do this carefully, in order not to separate the flesh from the head and tail. Remove and discard the bones, then set the fish aside.
You can use this preparation technique on smaller fish such as whiting or red mullet.
Step 2: Prepare the vegetables
Wash all the vegetables and then peel the celery, turnip, and carrots. Trim the turnips, carrots, zucchini, and celery.
This recipe was originally published in "My Best Guy Savoy" (Éditions Alain Ducasse). See all credits
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