Pollack with cockles, “coco’’ beans with seaweed butter, ink tuile

Discover a refined seafood dish where Viennese-style pollack with cockles, “cocos de Paimpol” beans with seaweed butter, ink tuile showcases the richness of marine ingredients through precise technique and a careful balance of textures and flavours.

The pollack, prepared in a Viennese style, reveals a delicate flesh protected by a crisp and golden crust, bringing both indulgence and contrast. This method preserves the moisture of the fish while adding an elegant textural dimension.

Cockles, gently opened, release a natural salinity that enhances the marine character of the dish. The “cocos de Paimpol” beans, enriched with seaweed butter, provide a smooth and rounded texture with a subtle coastal depth, while retaining a slight firmness.

To finish, the ink tuile introduces a striking visual element along with a delicate maritime note, completing the dish with refinement.

A recipe that highlights fish cookery techniques and the balance of sea-driven flavours, combining precision, elegance and modernity.