Recette Marbre de Lieu, pommes de terre fondantes et bouillon de peau de cacao

Ingredients (serves 4)

• 1 pollock weighing 2 to 3 kg
• 500 g new potatoes, peeled
• 100 g raw cream
• 1 bunch chives
• 1 carrot
• 1 onion
• 1 shallot
• 2 kg coarse salt
• 40-50 g cuttlefish ink
• 120 g cocoa peel per litre of pollock stock
• 1 kg clarified butter (for confit)
• Salt
• Red wine vinegar

Preparation

• Lift the pollack, remove the bones and skin, and cut the fillets lengthways into strips.
• Place the fillets in coarse salt for 15 mins, then rinse in cold water for 40 mins.
• Dry the pollack fillets well and add the squid ink.
• Place the pollack fillets on cling film and form into a tight ballottine (sausage shape).
• Set aside in a cool place.
• For the raw cream: chop the chives, add the raw cream, mix and season (salt and red wine vinegar).

Cooking

• Fry the potatoes in the clarified butter.
• Check with a knife (they should not fry).
• Make a stock with the fish bones: crush the bones and add water to the boil.
• When it boils, add the garnish (coarsely chopped onion, carrot and shallot), skim and simmer for 30 minutes. Strain through a sieve.
• Weigh the stock and add 120g of cocoa skin per litre of stock.
• Leave to infuse for 8 mins and strain through a fine sieve.
• Adjust the seasoning.
• Slice the pollack and cook in a clarified butter bath at between 55° and 60° (best cooked to 48°).

Presentation

• Place the raw cream and chives in the bottom of a soup plate,
• Add the potatoes and pollack marble and serve the fumet at the table.