Raymond Blanc's pollock fillet grenobloise recipe
A classic French fish dish from Raymond Blanc
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lovefood.com.
Ingredients
- 1kg Desirée, Belle de Fontenay or Estima potatoes
- 170–200ml whole milk, warmed
- 70g unsalted butter, melted
- 2 pinches of sea salt
- 2 pinches of freshly, finely ground white pepper
- 4 Pollock fillets (skin on), each 180g and 3cm thick
- 4 Pinches of sea salt
- 2 Pinches of freshly ground white pepper
- 40 g Unsalted butter
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