3475. POLLOCK with BACON and SEAWEED CONSOMME

serves four 


For bacon & seaweed consommé
2 3"x5" pieces konbu seaweed
6 cups spring water
1/2 lb. applewood smoked slab bacon

For pickled wild mushrooms
1/4 cup sherry vinegar
1/2 cup water
1 teaspoon kosher salt
3 tablespoons sugar
1/2 cup wild mushrooms

For turnip purée
1 large turnip
Salt (to taste)
Water (enough to cover turnip in pot)
Butter (to taste)

For pollock
4 5-oz. pollock filets
Salt and pepper
2 cups wondra flour
2 tablespoons olive oil

Prepare bacon & seaweed consommé: Rinse the konbu seaweed in water, then rip it into strips and place it in a pot over medium heat, with enough water to cover it thoroughly. Cut the bacon into approximately 2" squares and add to the pot. Bring to a boil, then reduce to a simmer and let cook. After 5 minutes, remove konbu from the pot. Let the bacon continue to cook for 30-45 minutes. Remove the bacon from the pot, then put the liquid in the refrigerator for a few hours, or until the fat has solidified. Remove and discard the layer of fat. The remaining liquid is the consommé.

Prepare pickled wild mushrooms: Combine vinegar, water, salt, and sugar in a pot and stir until combined. Bring to a boil. Pour into bowl of mushrooms and let sit for 45 minutes.

Prepare turnip purée: Peel and chop the turnip and place in a pot with salt. Cover with water and bring to a boil, then reduce to a high simmer and cook until the turnips offer little resistance, if any. Drain and mash the turnip (put into a blender for smoother texture) and season with more salt and butter. Serve warm.

Prepare pollock: Sprinkle salt and pepper on pollock filets. Coat skin side of filets with Wondra flour. Add a thin layer of olive oil to hot pan, then place the pollock filet in, flour-side down. Do not touch it; let it sit and cook. Sear the fish for 4-5 minutes in a hot pan, or until it is roughly 80% cooked through.

To Serve: Place a small mound of turnip purée in bowl (or plate with rounded edges that will not let the consommé spill over). Place the cooked fish on top and garnish with the pickled mushrooms. Pour a few tablespoons of warm consommé onto the plate over the fish.





bacon recipe source: Chef Rich Garcia, for Neighborhood Kitchens, WGBH, 1 Guest Street, Boston, MA 02135; Renaissance Boston Waterfront Hotel, 606 Congress Street, Boston, MA