Capers-olives-dried tomatoes, parsnip cream, fried pollock, wild garlic pesto
For 4 people
Fried saithe (or hake)
Count on 140g of fish per person (560g for 4)
Roll the fish and fry it skin side down first to make it crispy.
Be careful not to overcook it, it should just be pearly.
1 small fennel
Cut the fennel into 4 pieces; add honey and Espelette pepper.
Confit in an oven preheated to 180°C for about 15 minutes. Check readiness with the tip of a knife; he must melt.
350 g parsnips, 30 g cream, 30 g butter
Clean the parsnips and cut them into large cubes. Boil in salted boiling water, then strain.
At the same time, heat the cream and butter in a saucepan. Blend all ingredients together until desired consistency.
100 g Kalamata olives, 100 g capers and 100 g sun-dried tomatoes
Chop the vegetables, then mix them with olive oil. Book your preparation.
wild garlic pesto
1 bunch wild garlic, 1 small handful of roasted pine nuts, 1 small handful of parmesan, olive oil, sunflower oil
Mix all the ingredients in a blender until the desired consistency (the mixture should be stable and homogeneous). Season.
Top with the parsnip cream first, then the vegetables on the side, then the roasted fennel.
Put the fish on top. Drizzle with wild garlic pesto.
Giuliana do Nascimento, Les Saveurs du Bistrot, Lyon 6