February 27, 2019
Seared Wild Alaska Pollock with Farro and Caramelized Mushrooms
Winning Recipe from the Wild Creative Culinary in Dallas, Dec. 3, 2018
Created by Chef Josh Bonee, Scout, Dallas
4 portions of Wild Alaska Pollock (5 to 6 ounces each)
1 quart farro
1 quart apple cider
1 quart water
2 garlic cloves
1 bay leaf
1 sprig fresh thyme
5 king trumpet mushrooms
¼ cup grapeseed oil
Cook one quart of farro in half apple cider and half water for about 30 minutes on medium heat with two garlic cloves, one bay leaf and one sprig of fresh thyme. Drain excess liquid when cooked through.
Caramelize mushrooms in hot grapeseed oil and then baste with butter, garlic, and thyme to a nice golden brown.
Sear the Pollock in hot oil until cooked through (about 6 minutes) and baste with butter, garlic, and thyme.
Microplane truffles on top and garnish.