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Le Chaudron recipe
Lieu jaune sauce citron
Pollock with lemon sauce
⏱ 30 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4pollock fillets
2lemons, zested and juiced
200 ml (¾ cup)heavy cream
2shallots, chopped
100 ml (½ cup)dry white wine
40 g (1½ oz)butter
- 4 pollock fillets
- 2 lemons, zested and juiced
- 200 ml (¾ cup) heavy cream
- 2 shallots, chopped
- 100 ml (½ cup) dry white wine
- 40 g (1½ oz) butter
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
- Cook the shallots in butter for 3 minutes.
- Sear the fish skin side down for 3 minutes, turn and keep warm.
- Deglaze with the white wine, add the lemon juice and reduce for 2 minutes.
- Stir in the cream and zest and simmer 5 minutes.
- Return the fish and warm 2 minutes without boiling.
- Adjust the seasoning and serve with rice or steamed potatoes.
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