Quinoa Crusted Pollock

February 2, 2016

Qinoa Crusted Pollock on Parsley Root Puree

with Roasted Kalettes, Tomatoes and Shallots

and a Turmeric Aioli

by Chef Charles Youts

Serving Size  : 4





Cooking Quinoa

1 cup   quinoa — any color

1-1/2 cups   chicken stock

1/4 teaspoon   salt

-Rinse Quinoa: Add cold water, stir the quinoa with your hand, and pour off the rinsing water through a fine mesh strainer. Repeat at least once.

-Drain rinsed quinoa through a fine strainer

-Transfer quinoa to the medium pot, add stock and salt.

-Bring quinoa + water to a boil with the lid on (keep a close eye on it), then turn the heat down to simmer.

-Cook quinoa for 10 – 12 minutes.

-Remove quinoa from heat and allow to sit five minutes with the lid on

-Fluff quinoa gently with a fork and cool and set aside.


Quinoa Crusted Pollock

4 seven ounce   pollock fillet — skin removed

3-1/2 ounces   all-purpose flour

1  egg — beaten

7 ounces quinoa — cooked al dente

3 ounces Olive Oil

3 ounces butter

-Preheat oven to 350 F.

-Skin the pollock filets and season with salt and pepper to taste.

-Coat the side where the skin was removed with flour.

-Dip the same side into the beaten egg and then dip it into the cooked quinoa so that a layer of quinoa sticks to the egg.

-Heat the oil in a pan, then add the fish quinoa-side down and fry until golden.

-Transfer the fish, quinoa-side up, to an oven-safe dish and bake 6 to 8 minutes until center of fish is cooked but juicy.

-Remove from oven and let rest for 1 minute.


Parsley Root Puree


8 ounces parsley roots — trimmed and washed well or peeled

1 cup heavy cream

1/3 cup   butter

to taste – salt and white pepper

-Cut the parsley root into 1-inch chunks and combine with cream and butter in a small saucepan.

-Bring the mixture to a boil and then turn down heat and simmer, covered, until the pieces are tender, about 10-15 minutes.

-Pour contents of saucepan into a food processor and puree until smooth.

-Season well with salt and white pepper.

-Set aside, but keep warm.


Roasted Kalettes, Tomatoes and Shallots

1-1/2 tablespoons olive oil

2 medium shallots — julienned

1 tablespoon garlic — minced

5 ounces kalettes

4 ounces grape tomatoes — halved

1-1/2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon fresh thyme — chopped

to taste – salt and pepper

-Pre-heat the oven to 400 F.

-In a saute pan over medium, heat olive oil and then add the shallots and garlic.

-Sauté for 5 minutes.

-While shallots are sautéing, place Kalettes and tomatoes in a bowl and drizzle with the olive oil.

-Sprinkle with thyme and balsamic vinegar and add in sauteed shallot mixture. Season with salt and pepper and combine.

-Roast in oven for 10 minutes.

-Remove pan from oven and stir Kalettes making sure to coat with the pan juices.

-Set aside until ready to plate.


Turmeric Aioli


2 teaspoons garlic — minced


1  3/4  teaspoon ground turmeric

1/2 lemon — juiced

2 egg yolks

1 cup canola oil

2 tablespoons water

1 tablespoon white wine vinegar

to taste – salt and white pepper

-Place the garlic in a mortar and pestle, sprinkle over a pinch of salt, and pound until the garlic is mashed to a paste.

-Add in turmeric and lemon juice and work into the garlic paste.

-Place garlic mixture into a medium bowl. Add in egg yolks and fold together.

-Start add the oil into mixture, a couple drops at a time. Whisking it in well and making sure each addition of oil is fully absorbed before adding more.

-Keep adding oil until you reach a thick mayonnaise of the consistency you desire.

-Then add in water and vinegar, so that the aioli will drizzle smooth.

-Season to taste.