This elegant dish features perfectly cooked yellow pollock fillets, complemented by tender leek strips and a light, tangy lemon butter emulsion. [read the full champagne story]
Estimated reading time: 3 minutes
This elegant dish features perfectly cooked yellow pollock fillets, complemented by tender leek strips and a light, tangy lemon butter emulsion.
Yellow Pollock Fillets, Leek Strips & Lemon Butter Emulsion
4 persons
Preparation time apex 40 minutes
Ingredients:
- 4 yellow pollock fillets
- 4 leek whites
- 180 g butter
- 5 cl liquid cream
- ½ lemon
- Salt & pepper
Instructions:
- Prepare the Leeks: Slice the leeks lengthwise and rinse them thoroughly to remove any dirt.
- Cook the Leeks: Melt 40g of butter in a pan. Add the prepared leeks and sauté for 10-15 minutes, stirring regularly, until they are beautifully softened. Season with salt and pepper to taste.
- Pan-Fry the Fish: In a separate pan, melt another 40g of butter. Place the yellow pollock fillets skin-side down in the pan and pan-fry for 6-7 minutes. It’s important not to turn them during this process.
- Baste and Season Fish: Regularly baste the fillets with the cooking butter to keep them moist and flavorful. Season with salt and pepper.
- Prepare the Lemon Butter Emulsion: Pour the liquid cream into a small saucepan and bring it to a gentle boil over low heat.
- Emulsify: Add the remaining 100g of butter, cut into small pieces, to the cream. Whisk continuously and vigorously until a smooth, emulsified sauce forms. Season with salt and pepper.
- Finish the Emulsion: Remove the emulsion from the heat and stir in a squeeze of fresh lemon juice to add a zesty finish.
- Assemble and Serve: Arrange the cooked yellow pollock fillets on individual plates. Spoon the delicate butter-lemon emulsion over the fillets and artfully place the leek strips alongside.
This sophisticated dish is perfect for those seeking a light yet flavorful seafood experience.
For more details, you can refer to the original recipe page at Boutique Champagne Henriot.
In 1880, when Paul Henriot 4th generation of the family, married Marie Marguet, from a family owner of Grands Crus in the Côte des Blancs, a new grape variety joined Maison Henriot’s vineyard: Chardonnay. In order to pay tribute to it, the Henriot family decided to make a Champagne with the same blending philosophy established by Apolline Henriot in 1808. Henriot Blanc de Blancs is thus a blend of all the vineyards planted with Chardonnay, expressed through different periods of life.
TO DRINK
Henriot ‘Blanc Souvrain’
100CH
92(89)p
TASTING NOTE Champagne Club by Richard Juhlin ‘Only 20% reserve wines with 3.5 grams dosage. If I was a little disappointed with Henriot’s latest launch of the vintage wine and standard champagne, I was all the more lyrical about this wonderful edition of the non-vintage Blanc de Blancs. Here you can find everything you are looking for in Cuve 38 in an admittedly lighter and younger vintage, but what a find!’
