Quinoa Crusted Pollock on Parsley Root Puree
with Roasted Kalettes, Tomatoes and Shallots
and a Turmeric Aioli
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
salt
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.