Ingredients
Serves 4 :
- 4 fillets of pollack (120g each)
- 4 buckwheat pancakes
- 50 g semi-salted butter
- 1 shallot
- 5 cl cider
- 10 cl single cream
- salt and pepper
Recipe
1. Preheat the oven to 205°.
2. Spread the galettes with 25 g of softened butter and cut into 2.
3. Place 1/2 fillet of pollack on each, folding to form 8 small rectangular parcels.
4. Place on a baking tray lined with baking paper and bake for 10 mins.
For the sauce :
1. Peel and chop the shallot and place in a saucepan with the cider.
2. Bring to the boil and reduce, then add the cream and stir.
3. When it starts to boil again, turn off the heat and whisk in the remaining cold butter.
4. Serve the papillotes with the sauce and seasonal vegetables.
Enjoy your meal!
