Photo: Sorin Gheorghita
Raymond Blanc's pollock fillet grenobloise recipe
9 ingredients
10 min + 10 min
4 people
openrecipes
A classic French fish dish from Raymond Blanc
Estimated Nutrition (whole recipe, rough)
130
Calories
1g
Protein
12g
Fat
8g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pollock | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Pollock fillets (skin on), each 180g and 3cm thick
- 4 Pinches of sea salt
- 2 Pinches of freshly ground white pepper
- 40 Unsalted butter
- g Water
- 50 Lemon, peeled and segments cut free from the membrane, juice reserved
- ml Capers, washed and drained
- 0.5 Shallot, peeled and finely chopped
- 2 Flat-leaf parsley, finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes