Pan-fried Pollock with Lyonnaise onions, onion consommé
One of the National Young Chef of the Year finalists created this tasty dish. The Lyonnaise onions bring in some delicious taste to this fish recipe which is a great fish main course.
Ingredients
Pan-fried Pollock with Lyonnaise onions, onion consommé
−
+
€0.0
For the onion consommé:
Brown sugar
/g
50.0 g
0%
Onions
/g
1000.0 g
0%
Olive oil
/ml
10.0 ml
0%
White Chicken Stock (scratch)
/ml
500.0 ml
0%
For the Lyonnaise onions:
Butter
/g
10.0 g
0%
Thyme
/g
2.0 g
0%
Onions
/g
0.0 g
0%
White Chicken Stock (scratch)
/ml
100.0 ml
0%
For the grelot onions:
Button onions
/g
80.0 g
0%
To assemble the dish:
Pollock
/g
480.0 g
0%
Cheddar cheese, sliced or Gruyere
/g
80.0 g
0%
Banana shallots, crispy
/g
5.0 g
0%
/
For the onion consommé:
-
Brown sugar 50.0 g
-
Onions 1000.0 g
-
Olive oil 10.0 ml
-
White Chicken Stock (scratch) 500.0 ml
For the Lyonnaise onions:
-
Butter 10.0 g
-
Thyme 2.0 g
-
Onions
-
White Chicken Stock (scratch) 100.0 ml
For the grelot onions:
-
Button onions 80.0 g
To assemble the dish:
-
Pollock 480.0 g
-
Cheddar cheese, sliced or Gruyere 80.0 g
-
Banana shallots, crispy 5.0 g
Preparation
-
For the onion consommé:
- Fry the onion flat in half in oil and soft brown sugar until dark in colour.
- Place in a deep tray and cover with 500ml of Chicken stock then leave in the oven for 8 hours at 60 degrees to allow for the maximum flavour.
- Once ready, pass through a fine sieve and reduce by half until the consistency is correct
-
For the Lyonnaise onions:
- Finely slice one white onion using a Japanese mandolin.
- Place in a small saucepan with 25g of butter and 100ml chicken stock, season and add two sprigs of lemon thyme.
- Cover with cling film and allow to steam on a low heat until the onions are cooked but no colour.
-
For the grelot onions:
- Cook the onions in 100ml of chicken stock for 6 min. then allow to cool slightly before slicing in half.
-
To assemble the dish:
- Peel and slice the shallots then coat in flour and deep fry until golden and crispy.
- Drain on kitchen paper until needed.
- Sear both sides of the Pollock until light golden brown.
- Place in the oven for a further 3-4 min. until cooked.
- Begin to plate by coating the top of the Pollock with the Lyonnaise onions followed by the thin slice of Gruyere cheese then place the fish on to a serving a bowl, arrange the grelot onions around the edge and finish the top of the fish with the crispy shallots, edible flowers and herbs.
- Serve the onion consommé in a separate jug and pour when ready to eat.
