3rd Runner Up

Pollock Peolle
3rd Runner Up Matt Mottor

Matt Mottor

John Harvard’s Brew House at Jimmy Peak
Hancock, MA


Pollock Peolle

Wild Alaska Pollock loins become even more flavorful when stewed in melted butter, oyster mushrooms and a matignon to create a delicate and delightful seafood entrée. Served over a mushroom and leek risotto with a side of steamed broccoli.


Recipe Day Part: Dinner | Recipe Menu Part: Main Dish/Entrée | Yield: Serves 3


Ingredients

  • 6–4oz Portions Trident® Pollock Loin
  • 1T Sea Salt to Taste
  • 2t Course Ground Black Pepper to Taste
  • 1½lb Butter Lightly salted
  • 2oz Carrots Brunnoise
  • 4oz Onions Brunnoise
  • 2oz Celery Brunnoise
  • ½lb Raw Oyster Mushrooms
  • 1t Garlic Minced
  • 1 Bay Leaf
  • ½t Fresh Thyme Roughly Chopped
  • 1 Lemon
  • 3C Clam Juice
  • 1C Arborio Rice
  • 1½oz Chardonnay
  • 2t Parmesan Cheese
  • 1 Leek, Julienne
  • 1½ Heads Broccoli

Directions

Lightly season the Pollock with sea salt and course ground black pepper. Each serving should contain two (4oz.) loins. Melt a few pounds of lightly salted butter in a roundeau. There should be enough butter to eventually cover the portions of fish. Prepare the matignon by mincing carrots, onions and celery. In addition to the vegetables, add oyster mushrooms, garlic, bay leaves, fresh thyme and a small amount of fresh lemon juice. Once all of these ingredients are in the roundeau with the melted butter, adjust the heat to very low. No browning should occur. When the aromatics become noticeable, add the seasoned pollock and cover the pan with foil. Cook on very low heat for 90 minutes, covered, without stirring as the fish will become very delicate. Meanwhile prepare risotto with clam juice as the stock base and chardonnay as the wine. Finish risotto with fresh Parmesan, oyster mushrooms and julienne leeks. Spoon risotto onto the plate and accompany with steamed broccoli seasoned with sea salt. The pollock should be placed carefully on the risotto with a spoonful of the matignon, butter and mushrooms over top of the fish for garnish.

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

Smoked and roasted wild pollock

1st Runner-Up

By Greg J. Grisanti, CRC, CFSP
Frisch’s Big Boy; Cincinnati, OH

Alaskan Pollock Quinoa Cakes

2nd Runner-Up

By Paul Karlson
Skidmore College; Saratoga Springs, NY