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Home Recipes Pierre Gagnaire’s Pollack with Caramelised Apples and Seaweed

Pollack with caramelised apples and seaweed

Best enjoyed with Blanc de Blancs
Blanc de Blancs
Main Course
Approx. 1h15

Pierre Gagnaire pairs pollack with fresh seaweed to reveal the maritime character of Perrier-Jouët Blanc de Blancs. The cuvée’s mineral freshness and delicate citrus notes illuminate the fish while harmonising with the sweetness of the caramelised apples.

INGREDIENTS (SERVES 4)

For the pollack :
4 x 140g pollack fillets, skin on
200g unsalted butter
50ml single cream
50g plain flour
Grapeseed oil
Fine sea salt
Ground Sarawak white pepper

For the caramelised apples :
3 King of the Pippins apples
1 organic lemon
80g unsalted butter

For the seaweed garnish :
150g fresh seaweed (dulse, nori, wakame, sea lettuce)
Flat-leaf parsley, chervil and chives (around 1 tbsp per person)
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1
Prepare the caramelised apples
  • Peel and core the apples, then cut into large cubes.
  • Cook in a frying pan with 80g of butter for around 5 minutes, stirring regularly. Add the lemon juice and zest, season lightly with salt, then cover and continue cooking for 10 minutes until the apples are tender and lightly caramelised.
  • Keep warm until serving.
2
Roast the pollack
  • Season the pollack fillets lightly with salt.
  • Brush the skin with cream, then place skin-side down into the flour, removing any excess.
  • Heat a little grapeseed oil in a non-stick frying pan. Place the pollack skin-side down and cook over a low heat for around 4 minutes.
  • Remove from the pan and leave to rest for 20 minutes.
  • Clean the pan, add 100g of butter and return the pollack to the heat for a few minutes, basting regularly until the skin is golden and the fish is cooked through.
  • Finish with a squeeze of lemon juice.
3
Prepare the seaweed garnish
  • Remove the leaves from the herbs and chop finely.
  • Blanch the seaweed in boiling water for 1 minute, then drain and trim.
  • Combine the seaweed with the herbs and keep warm until plating.
4
Plate and serve
  • Return the caramelised apples to the fish pan with the remaining cream and warm briefly.
  • Arrange the apples on four warm plates. Place the pollack on top and finish with the seaweed and herb garnish.
  • Serve immediately.
The texture of the fresh seaweed works really well with the champagne. This can probably be explained by the fact that the champagne has salty ocean notes. 
Pierre Gagnaire

Pierre Gagnaire, Perrier-Jouët Global Ambassador

Guided by intuition and an enduring respect for nature, Pierre Gagnaire is one of the world’s most influential chefs. Awarded three Michelin stars, he is renowned for a cuisine that combines technical mastery with emotion, allowing exceptional ingredients to reveal their fullest expression.

As Global Chef Ambassador for Maison Perrier-Jouët, Pierre Gagnaire creates pairings that reveal the elegance, freshness and floral character of the House’s champagnes. Inspired by the seasons and the natural world, his creations celebrate the dialogue between gastronomy, craftsmanship and champagne.
Meet Pierre Gagnaire
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