Wild Alaska Pollock, Shiitake Mushrooms, Spring Peas, Green Asparagus, Farro, and Red Wine Sauce

Photo and recipe by The Chef in the Hat

Ingredients

Wild Alaska Pollock

2 oz olive oil

12 oz Wild Alaska Pollock pre-cut pieces (we got them from Wild Alaskan Company)

2 oz Dukkah blend

Shiitake Mushrooms

2 oz olive oil

6 oz Shiitake mushroom washed, remove stems and cut in quarter

1 oz butter

Vegetables

6 oz peas blanched

8 oz asparagus blanched

Red Wine Sauce

1 bottle red wine

2 shallots sliced thin

2 thyme stems

2 bay leaves

6 whole black peppercorns

1 cup fish stock (or chicken stock)

3 tablespoon butter

Farro

1 cup Farro

½ cup of fish stock (or vegetable stock or chicken stock)

Directions

In a sauce pot, pour the bottle of wine, add shallot, thyme, bay, peppercorns and reduce down to ¼ cup. Add the fish stock, reduce down to ½ cup. Strain liquid back into the sauce pot and bring to a simmer. On low heat, whisk in the 3 tbsp of butter, set aside in a warm spot until needed.

In a pot pour the farro and add the stock. Bring to a boil and simmer down. Cook for 10 minutes and set aside.

In a hot sauté pan, pour the olive oil, add the shiitakes and sauté until brown caramelization occurs. Add the butter and set aside.

Put your cast iron skillet on the fire for at least 5 minutes. In a bowl, mix Wild Alaska Pollock, olive oil and Dukkah blend. Add olive oil to your skillet and drop in your Wild Alaska Pollock, cook for a few minutes until tender and golden brown. Remove the fish and set aside.

Using the same skillet, drop in the asparagus and the peas and toss to warm up. Mix in the mushrooms and farro and place in the center of the 4 plates evenly. Add the Wild Alaska Pollock on top and drizzle the red wine sauce around. Serve.

Bon Appetit!