Grand Prize Winner

Kale-Orange Pesto Crusted Pollock
Grand Prize Winner Tae Tran

Chef Tae Tran

Mirabella Seattle
Seattle, Washington


Kale-Orange Pesto Crusted Pollock

Flaky white Alaska Pollock is lightly breaded and pan fried, and includes tasty ingredients to complement the delicate fish flavor— chopped kale, orange zest, toasted walnuts, fresh garlic and grated Parmesan cheese. Served with pickled asparagus, curried mustard seeds and strawberry gel.


Recipe Day Part: Dinner | Recipe Menu Part: Main Dish/Entrée | Yield: Serves 10


Ingredients

KALE-ORANGE PESTO
  • 1C Kale Leaves, Chopped, Stems Removed
  • 6 Cloves Garlic, Peeled
  • ⅓C Walnuts, Toasted
  • 1C Parmesan Cheese, Grated
  • 3t Orange Zest, Finely Grated
  • ¾C Olive Oil
  • ¼t Salt
BREADING FOR THE FISH
  • ½C Flour
  • 2 Eggs
  • 2T Buttermilk
  • 2C Panko Bread Crumbs
  • 3t Orange Zest, Finely Grated
  • 1½C Sunflower Oil for Pan Frying
PICKLED ASPARAGUS
  • 1½lb Large Green Asparagus
  • 2 Medium-Size Red Onion
  • 2C White Distilled Vinegar
  • 1C Water
  • 1C Sugar
  • 2T Salt
  • 3 Bay Leaves
  • 1 Lemon, Cut in Half, Seeded
  • 1C Yellow Mustard Seeds
CURRIED MUSTARD SEEDS
  • 1T Madras Curry Powder
  • 5T Greek Yoghurt
  • 3T Cilantro, Chopped
  • ¼t Cayenne Pepper
  • Pickled Mustard Seeds from Pickled Asparagus Recipe
  • 2C Baby Arugula, Roughly Chopped
  • 1T Chives, Chopped
STRAWBERRY GEL
  • 500g Bain Bridge Island Strawberries, Washed, Hulled
  • 200ml Water
  • 3 Gelatin Leaves, Soaked in Cold Water
  • 1g Agar Agar
FISH
  • 2½lb Frozen Trident® Alaskan Pollock Fillets, Defrosted, Patted Dry

Directions

KALE-ORANGE PESTO

Place all ingredients in a mortar or food processor. Puree until it becomes a paste. Brush on both sides of the fish and marinate in the fridge for 12 hours.

PICKLED ASPARAGUS

Slice the green asparagus lengthwise ⅛ inch thick. Cut the onions in half and slice ¼-inch-thick slices. Bring the white distilled vinegar, sugar, salt, bay leaves, lemon and yellow mustard seeds to a boil in a pot. Add the onions and asparagus. Remove from heat and allow to cool down to room temperature. Cover and store in refrigerator. After chilling remove the asparagus and onions from the pot. Drizzle the asparagus and onions with ½C olive oil. Set aside. Remove the bay leaves and lemon. Strain the mustard seeds with a fine chinoise.

CURRIED MUSTARD SEEDS

In a metal bowl, mix the yoghurt with the curry powder, cilantro, cayenne pepper and mustard seeds.

STRAWBERRY GEL

Make a puree by blending the strawberries until smooth and passing through a fine strainer. Combine the purée, water and agar agar in a pan and bring to a boil. Allow to cool slightly before adding the soaked gelatin. Keep at room temperature until ready to serve. Whip and insert in piping bag.

BREADING FOR THE FISH

Mix all ingredients in a bowl. Place fish fillets in mixture, completely coating each fillet. Panfry the fish for 2 minutes on each side over medium heat.

PRESENTATION

Place panfried fillets on center of plate. Mix the asparagus and onions with arugula, drizzle with some olive oil. Pipe the curried mustard seed on plate, decorate with chopped chives. Also, pipe the strawberry gel on the plate.

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.

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

Pollock Peolle

3rd Runner-Up

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