1st Runner Up

Smoked and Roasted Wild Pollock
1st Runner Up Greg Grisanti

Greg J. Grisanti CRC, CFSP

Frisch’s Big Boy
Cincinnati, OH


Smoked & Roasted Wild Pollock

Wild Alaska Pollock is smoked in the oven with wood chips, then roasted and served over puff pastry with a savory pesto cream sauce featuring assorted sautéed wild mushrooms and sundried tomatoes.


Recipe Day Part: Dinner | Recipe Menu Part: Main Dish/Entrée | Yield: Serves 6


Ingredients

  • 3oz Natural Cherry or Maple Hardwood Chips Wrapped in Foil
  • Virgin Olive Oil for Fish Prior to Baking
  • Sea Salt to Taste
  • Cracked Pepper to Taste
  • 6–6oz Portions Trident® Pollock Loin
  • 6 Puff Pastry Squares, About 5"x5"
  • 16oz Wild Mushrooms, Including Baby Portabella, Shiitake & Oyster (All Sliced)
  • 2oz Salted Butter
  • 14oz 40% Heavy Cream
  • 4oz Sundried Tomato Pesto
  • Fresh Chives for Garnish

Directions

Set convection oven to 375⁰F. Prepare the wood chips in a foil packet and cut slits for smoke penetration (to generate a gentle smoke aroma, place the foil packet with wood chips on a sheet pan in oven for a full 20 minutes prior to baking the fish). Drizzle virgin olive oil, sea salt and cracked fresh pepper on fish, and place on top of grate directly above wood chip foil packet in the oven. Fish will take between 12–14 minutes until done. While fish is cooking, make the sauce and bake the puff pastry. Sauté assorted wild mushrooms in 2oz. butter for about 7 minutes, remove from pan and set aside. Pour cream in hot pan used to cook mushrooms and add the sundried tomato pesto and bring to a gentle boil for about a minute to reduce slightly. Add the cooked mushrooms; bring back to simmer to achieve proper viscosity and reduce slightly. Cook vegetable garnish and plate the dish, separating the puff pastry and placing fish in the center. Sauce with the wild mushroom pesto then place puff pastry on top and garnish with fresh chives.

Congratulations to the winners and many thanks to all those who responded to our Chef’s Challenge with wonderful and creative Wild Alaska Pollock recipes.

Kale-Orange Pesto Crusted Pollock

Grand Prize Winner

By Chef Tae Tran
Mirabella Seattle; Seattle, Washington

Alaskan Pollock Quinoa Cakes

2nd Runner-Up

By Paul Karlson
Skidmore College; Saratoga Springs, NY

Pollock Peolle

3rd Runner-Up

By Matt Mottor
John Harvard’s Brew House; Hancock, MA