Steamed Pollock with Champagne Sauce
Servings:
4-6
Prep. Time:
20 minutes
Cook Time:
30 minutes
Searching for a new showstopping dish to try? This Steamed Stuffed Pollock with Champagne Sauce is perfect for special occasions.
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
Directions:
- For the sauce, mix together the soft butter and flour and set aside.
- Using the Mini Prep Pro, mix together the scallops and the egg white.
- Then add the double cream and chives and season well.
- Place a fillet of pollock on a baking sheet. Season and spread the stuffing over the fillet.
- Put the other fillet on top of the stuffing, then wrap the pollock tightly in baking paper and then set aside.
- 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.
- Place the pollock, in the baking paper, on the steaming tray. Cover with the lid and cook for 30 minutes, at a medium temperature.
- Once cooked, set the pollock aside.
- Bind the sauce with ½ tablespoon of the flour and butter mixture. Add the double cream and grated lemon zest.
- Remove the pollock from the baking paper and put it in the sauce. Cover with the sauce and sprinkle with chives.
- Serve immediately.
