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Le Chaudron recipe
Dos de lieu sauce vierge
Pollock with sauce vierge
⏱ 25 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4pollock loins180 g (6 oz) each
4Roma tomatoes, peeled and finely diced
100 g (3½ oz)pitted green olives, chopped
3 tbspcapers in vinegar
1bunch of fresh basil, chopped
100 ml (½ cup)extra-virgin olive oil
The juice of 1 lemon
1 tbspbalsamic vinegar
- 4 pollock loins 180 g (6 oz) each
- 4 Roma tomatoes, peeled and finely diced
- 100 g (3½ oz) pitted green olives, chopped
- 3 tbsp capers in vinegar
- 1 bunch of fresh basil, chopped
- 100 ml (½ cup) extra-virgin olive oil
- The juice of 1 lemon
- 1 tbsp balsamic vinegar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the sauce vierge by mixing the diced tomatoes, capers and chopped olives in the bowl.
- Add the chopped basil, extra-virgin olive oil, lemon juice and balsamic vinegar.
- Season the sauce and let it sit at room temperature for 15 minutes so the flavors develop.
- Season the flesh side of the fish and dust lightly with flour, tapping off the excess.
- Heat a drizzle of olive oil in the skillet and sear the fish skin-side down for 5 minutes until crisp.
- Turn carefully and cook 3 minutes on the flesh side until just opaque.
- Plate on warm plates and spoon the sauce vierge generously over just before serving.
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