Taste! In the kitchens of the Bellevue
[Recipe] Pollack fillet with caramel-lime sauce and vegetable medley
In pictures, follow step by step the recipe, the advices and tricks of the chef
Chef of the gastronomic restaurant of the Bellevue Hotel in Villerville, Mickaël Roy invites us into his kitchen to prepare a filet of pollack from the English Channel, with a caramel-lime sauce, accompanied by a mash of organic vegetables from the Ferme du Château in Villerville: carrots, beets and turnips, as well as black cabbage from Tuscany and mizuna.
This is an opportunity for him to detail the making of a scallop fumet, the artistic peeling of a "turned" mushroom, the different ways of cooking vegetables, the deglazing of a caramel with lemon juice, or the choice of a pollack and its preparation in fillets. Not to mention the art of plating.
How to raise a fish fillet?
This disciple of Escoffier elaborates at Bellevue a "traditional cuisine that follows the seasons and works locally with Norman suppliers" for meat and fish. Fish and seafood are also the specialty of the establishment, whose dining room offers a sumptuous view of the sea.
