Pollack, beurre blanc with citrus, spinach

Discover the refinement of a delicate seafood dish, where precision and technique enhance the purity of each ingredient.

At the heart of this recipe, line-caught pollack is gently poached in a fragrant court-bouillon, resulting in a tender, pearly flesh with a subtle marine character. This careful cooking method preserves the natural flavours of the fish while ensuring a perfectly moist texture.

You will learn how to prepare a citrus beurre blanc, expertly emulsified to achieve a silky and vibrant sauce, where the brightness of citrus balances the richness of the butter. Served alongside, lightly wilted young spinach leaves bring freshness and lightness, completing the dish with elegance.

A refined culinary experience that highlights the foundations of classical French cuisine, elevated with a contemporary touch.