The winner of season 10 of Top chef has come a long way! Now at the head of his own restaurant, Samuel Albert has entrusted us with his pollack recipe, with miso, sweet potato and tangerine!
Samuel Albert is the big winner of the tenth season of Top chef in spring 2019: fans of the M6 culinary competition inevitably remember the final which saw him face his boyfriend Guillaume. L’Angevin, who had worked his way with Joël Robuchon (in Monaco and London), has since traveled a lot to exercise his profession as a chef: Switzerland, Australia, China, Japan! A year ago, he relocated to his hometown, where he opened his restaurant. Today, Samuel Albert gives us his recipe for roast pollack, with miso, sweet potato mousseline, tangerine white butter. A recipe taken from his book Local products, ideas from elsewhere, 45 tasty recipes to cook like a chef (Albin Michel).
Roasted pollock fillet with miso, sweet potato mousseline, tangerine white butter
For 4 people. Preparation: 1 hour. Marinade: 6 h. Cooking: 30 min
- 4 pollock fillets
- 500 g sweet potatoes
- 25 cl of mirin
- (fermented rice alcohol)
- 25 cl of sake + 1 tsp. soup
For the white butter:
- 50 g sugar
- 100g white miso paste
- 50 cl of cream
- 300 g unsalted butter + 1 nut
- 1 shallot
- 1 tangerine
- Salt and pepper
The night before or in the morning, boil the mirin and sake in a saucepan and flambé. Off the heat, add the sugar and miso. Let cool, then put the place to marinate for at least 6 hours in the refrigerator.
Peel and cook the sweet potatoes in salted boiling water, pass them through a potato masher (you can also mash them with a fork if you don’t have a potato masher). Add 40 cl of cream and 100 g of butter, mix well. Adjust the seasoning with salt and pepper to taste.
Preheat the oven to 220 ° C.
Finely chop the shallot and sweat it in a small saucepan with a little butter, deglaze with a little sake and let reduce. Add the juice of 1 tangerine and let reduce again. Incorporate the remaining 10 cl of cream and whisk with 100 g of butter off the heat. Adjust the seasoning.
Bake the place at 220 ° C for 7 min.
Arrange the sweet potato mousseline harmoniously and place on the plate. Place in a line dots of white tangerine butter and muslin dots of different sizes.
The chef’s little extra: “Iron your hot mash in a blender to have a very smooth and fine texture. The more the place marinates in the miso, the tastier it will be! There are two kinds of place: yellow is finer, black is a little cheaper. You can replace the place with salmon, cod or other fatty fish.“
The recommendation of the head sommelier: To accompany your place, we recommend a Condrieu, the Viognier grape is one of the most interesting, both for its aromatic complexity and for its great finesse.
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