Pollack loin in citrus butter

  • Guests 2 people
  • Preparation 30 minutes
  • Cooking 25 minutes
  • Difficulty Medium

To make this recipe 

salted-butter-200g-grand-fermage Salted butter 200g Discover the product salted-butter-moulded-from-vendée Salted Vendée Moulded Butter Discover the product


For pollack loin with citrus butter

  1. 150g salted Grand Fermage butter

    4 pollack loins

    2 pink grapefruits

    1 lime

    1 small shallot

    3 tbsp. crème fraîche

    2 tbsp. white wine


    Ground pepper

And don't forget to grade the recipe:


  1. Bring 40cl salted water to the boil in a casserole dish.
  2. Pour the polenta into the water and mix it until it has absorbed all of it.
  3. Mix through the butter and chopped chives.
  4. Spread the polenta on a slightly wet plate at a thickness of around 1cm. Press and smooth gently with a spatula and allow to cool.
  5. Squeeze half a grapefruit and a lime.
  6. Remove the insides from the other half of the grapefruit. Set aside.
  7. In a small dish, lightly simmer the grapefruit juice, the lime juice, and the minced shallots on a very low heat.
  8. Add the white wine and reduce by half.
  9. Add the butter, cut into small chunks, then heat on a very low heat while gently stirring.
  10. Preheat the oven to 120°C.
  11. Cut circles out of the polenta, place them onto a baking tray and then place the cod loin on top. Place a knob of butter on each loin to cook it.
  12. Cook for 15 minutes.
  13. Place a few citrus fruits and steamed vegetables of your choice on the fish and serve with the citrus butter.

And don't forget to grade the recipe:

Enjoy our

Running out of inspiration ? Let yourself be tempted by our delicious recipes based on butter or cheese. Depending on the number of your guests and the time you have to cook, we suggest you discover our tasty sweet and savoury recipes!

Discover our recipes
Discover our recipes

To go further ...

Discover our dairy cooperative!

A french cooperative

Discover our CSR approach!

Our CSR approach
Biodiversité Grand Fermage