KENZO sustainable recipes

Food has always been part of the KENZO lifestyle so it was important for us to combine this passion and our fight against overfishing.

Our third KENZO sustainable recipe is by François Pasteau, chef of L'Epi Dupin. Here is a pollock émietté with herbs and apple.

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INGREDIENTS
- 150g pollock (fillet)
- 50g sliced shallots
- 50g almonds chopped into fine sticks
- 10g finely diced ginger
- 1 small garlic clove
- ½ lime
- ½ lemon
- 5 leaves tarragon
- 5 leaves mint
- 2 apples
- curry as desired
- 50g butter
- 100g salsola 

 

DIRECTIONS


Bake the pollock in the oven with olive oil.
Break it up with the back of a fork. Set it aside in a bowl.
Roast the almond sticks in the oven.
Slice the shallot finely and sweat them in butter.
Add the shallots to the pollock and set it aside to cool.
Finely dice the ginger.


Chop the tarragon, the mint and the cilantro. Grate the lemon zest.
Peel and cut the apple into quarters. Cook them in butter and add the curry at the end. Set it aside to cool.
In a bowl, stir the pollock, the shallots, the ginger, the almonds, the lemon juice and the fresh herbs together.

 

Using an 8 cm cooking ring, place the apples at the bottom and the fish preparation on top. Put it in the oven for 10 minutes at 180°.


Arrange the preparation in the middle of a plate and serve with lamb’s lettuce. Serve lukewarm.

 

See all KENZO sustainable recipes here!