Wild Alaska Pollock Surimi Fettuccini

Ingredients

1 Pound Wild Alaska Pollock Surimi
1 Cauliflower head cut into small florets
2 Tablespoon olive oil*
1 Tablespoon Coriander toasted and ground
Salt & pepper to taste
6 Shallots, peeled and sliced thin
4 Tablespoons olive oil* heated to 365 degrees
½ Pound Bacon diced and rendered
1 Bunch of Basil
1 Lemon juiced
1 ½ Cup of heavy cream

Pasta Dough

2 Cups of All-purpose flour
3 whole eggs

Directions

Place flour on the counter, form a well and place the cracked eggs in the middle. Using a fork start mixing the eggs to the flour while rotating around the flour well. Keep mixing until the dough is one. Finish using the palm of your hand to achieve a thorough mixed dough. Cut into 4 even packets, wrap in plastic wrap and refrigerate for at least 30 minutes.

Roll using a fettuccini pasta roller or simply roll the dough by hand with a pastry roller and cut the sheet into ¼ inch wide by 7 inch long strip. This process will be much harder but rewarding. Once the pastas are made, cook in a big pot of boiling water for about 4 minutes or until tender but with a little chew. Drain when ready, mix with a couple ounces of olive oil* and set aside.

Heat oven to 450 Degrees

In a bowl, mix the cauliflower florets, olive oil, coriander, salt & pepper. Place them on a baking sheet pan and roast in oven for about 25 to 30 minutes while only moving them around every 7 minutes or so. You want to get a good caramelization on the cauliflower. Once roasted set aside.

In a hot sauté pan, drop the olive oil, get it hot and carefully add the shallots and fry until golden brown. Remove from oil, place on a paper towel and set aside.

In a sauce pot, drop the cream and bring to a boil and reduce down to 1 cup. Add the lemon juice while whisking. Set aside.

In a boiling pot of water, add the basil leaves for about 1 minute, then drain (keeping the same water for cooking the pasta) and drop in ice cold water. Leave in water until cold then drain and press gently in your hand to get rid of the water. Drop the basil in a blender bowl, add the cream and blend thoroughly until you have reach a fine texture.

 

Serving

In a bowl, put the Wild Alaska Pollock Surimi pieces and pour the sauce over, set aside. On a platter, place the fettuccini surrounded by the roasted cauliflower. Spoon the sauce and Wild Alaska Pollock Surimi atop the pasta. Sprinkle the bacon and shallots. Using a basil head with a few leaves set it on top.

 

*If you have made the Olive oil poached Wild Alaska Pollock prior, use the left over oil for this recipe
Yields 4 servings

© Thierry Rautureau 2020
™ The Chef In The Hat!!!