Pollack, grilled bok choy, miso white butter and lemon condiment by chef Pauline Sené

Louise-Adélaïde Boisnard 1:00 p.m., October 01, 2022

Every week, the Table des bons vivants shares its best recipes with you.

This Saturday, Laurent Mariotte received chef Pauline Séné.

She reveals the secrets of her pollack, grilled bok choy, miso butter sauce and lemon condiment.

Ingredients 

 -400 g of pollack (100 g per person)

-2 bok choy cabbage

Miso white butter:

-3 shallots

-200 g unsalted butter in pieces

-10 cl of dry white wine

-10 cl of rice vinegar (or cider or white vinegar)

-5 cl of mirin

Pepper and a teaspoon of coriander seed

To finalize the sauce and stabilize it:

-1 tbsp.

miso 

-10 cl of liquid cream

lemon condiment

-6 organic lemons 

-120 g of sugar

-2 tbsp.

salt 

Lemon condiment preparation

Take the zest with a razor, blanch them 4 times.

Peel the lemons (remove the white skin) and roughly dice them.

Add your lemon flesh to the blanched zest, the sugar, the salt, let the water evaporate, over low heat, when the syrupy texture is reached, mix and pass through a fine strainer.

Preparation of the miso white butter sauce

In a saucepan, sweat the shallots without coloring;

add the vinegar, white wine, pepper and coriander seeds and, over medium-high heat, reduce the liquid to more than half.

It is important that the preparation does not stick to the bottom of the pan and that the shallots do not burn. 

Strain to collect only the liquid (if you prefer to have it smooth, but you don't have to).

Add the cubes of butter little by little while whisking (the butter must be cold).

Continue whisking until the sauce has thickened.

Keep a small boil in your preparation during the whipping step.

Add the miso while whisking.

Adjust the seasoning if necessary with pepper and a little vinegar, and add the cream to bind and stabilize the sauce.

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cooking fish

Detail your pieces of place, brush them with olive oil, (lightly salt and pepper) 

Put on a baking sheet and cook for about 6 to 8 minutes in a dry oven at 170°C. 

Cooking pak choi

Cut the bok choi in half, grill them in the pan and finish cooking in the oven, so that they are melt-in-the-mouth.

(Or add a little water and finish cooking it in a pan, covered.)