Cooking time: 30 min – Preparation time: 20 min – Serves: 2
Ingredients
2 pollock fillets
2 bunches of cherry tomatoes
100 g smoked bacon lardons
1 shallot, finely sliced
Olive oil
Salt and pepper
1 sprig of thyme
For the parsnip purée:
2 parsnips
Half a chicken stock cube
10 cl single cream
Salt and pepper
Preparation:
1. Prepare your parsnip purée: cut the vegetables into cubes and cook them in salted water with the stock cube for 20 minutes. Blend the vegetables, adding the cream and seasoning.
2. Sauté the tomatoes on your plancha with a spoonful of olive oil, thyme, and seasoning. Brown the lardons as well, along with the chopped shallots.
3. Next, with a spoonful of olive oil, place your pollock fillets on the Kokko with salt and pepper. Grill for 5 minutes on each side.
4. All that’s left is to plate up and enjoy!
