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Steamed Pollock with Champagne Sauce

4-6

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Steamed Pollock with Champagne Sauce

4-6

Searching for a new showstopping dish to try? This Steamed Stuffed Pollock with Champagne Sauce is perfect for special occasions.
  1. Steamed Pollock with Champagne Sauce-1
  1. Steamed Pollock with Champagne Sauce-1

Ingredients

  • 2 pollock fillets (600g)
  • 10 fresh scallops
  • 1 tbsp. double cream
  • 1 egg white
  • 2 tbsp. chopped chives
  • Salt and Espelette pepper

For the Champagne Sauce:

  • 2 tbsp. olive oil
  • 3 chopped shallots
  • 1L champagne
  • 2 tbsp. double cream
  • 1 tbsp. salted butter
  • 1 tbsp. flour
  • 1 lemon, zested
  • Chives, chopped
  • Salt and freshly ground pepper

Preparation

  1. For the sauce, mix together the soft butter and flour and set aside.
  2. Using the Mini Prep Pro, mix together the scallops and the egg white.
  3. Then add the double cream and chives and season well.
  4. Place a fillet of pollock on a baking sheet. Season and spread the stuffing over the fillet.
  5. Put the other fillet on top of the stuffing, then wrap the pollock tightly in baking paper and then set aside.
  6. Using the cooking pan of the Cook In, sear the shallots in olive oil. Pour in the champagne and then set up the steaming tray.
  7. Place the pollock, in the baking paper, on the steaming tray. Cover with the lid and cook for 30 minutes, at a medium temperature.
  8. Once cooked, set the pollock aside.
  9. Bind the sauce with ½ tablespoon of the flour and butter mixture. Add the double cream and grated lemon zest.
  10. Remove the pollock from the baking paper and put it in the sauce. Cover with the sauce and sprinkle with chives.
  11. Serve immediately.

This recipe was prepared with

Cuisinart Mini Prep Pro

Cuisinart Mini Prep Pro

£60.00