Cooking time: 30 min - Preparation time: 20 min - Serves: 2
Ingredients
2 pavés de lieu
2 bunches of cherry tomatoes
100 g smoked bacon
1 shallot, minced
Olive oil
Salt and pepper
1 sprig of thyme
For the parsnip purée :
2 parsnips
Half chicken stock cube
10 cl single cream
Salt and pepper
Preparation:
1. Cook your parsnip purée: cut and dice the vegetables in salted water mixed with the stock cube for 20 minutes. Then blend the vegetables, adding cream and seasoning.
2. Brown your tomatoes on your plancha with a spoonful of olive oil, thyme and seasoning. Add the bacon and chopped shallots.
3. Then, with a spoonful of olive oil, place your pollack fillets on the Kokko with salt and pepper. Grill for 5 minutes on each side.
4. All that's left to do is arrange your plates and enjoy!
