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For the onion consommé

  • Brown sugar 50 g
  • Onions 1000 g
  • Olive oil 10 ml
  • White Chicken Stock (scratch) 500 ml

For the Lyonnaise onions

  • Butter 10 g
  • Thyme 2 g
  • Onions
  • White Chicken Stock (scratch) 100 ml

For the grelot onions

  • Button onions 76 g
  • White Chicken Stock (scratch) 100 ml

To assemble the dish

  • Pollock 480 g
  • Cheddar cheese, sliced or Gruyere 80 g
  • Banana shallots, crispy 5 g
  1. 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

  2. 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.

  3. For the grelot onions

    • Cook the onions in 100ml of chicken stock for 6 min. then allow to cool slightly before slicing in half.

  4. 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.
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