Puffed Quinoa and Seed Crusted Wild Alaska Pollock with Roasted Radish and Fava Mint Puree
4 servings
Ingredients
4 Wild Alaska Pollock Fillets 2-4 oz Skinless, Boneless 449466
1 cup flour
2 eggs, whisked
1/4 cup puffed quinoa
1/4 cup chopped pumpkin seeds
3 Tbsp sesame seeds
1/4 cup avocado oil for frying, more as needed
1 pound fava beans, shelled
2 each shallots
2 Tbsp butter
1/2 cup mint leaves
1/2 cup vegetable or chicken stock
2 Tbsp olive oil
1 bunch radishes
1 Tbsp olive oil
Salt and pepper
Directions
Rinse and pat dry the fillets, set aside. Arrange three shallow bowls side by side. Fill one with flour seasoned with salt and pepper, one with the whisked egg, and one with a mixture of the puffed quinoa, pumpkin, and sesame seeds.
Working one at a time, dredge only one side of each fillet first in the flour mixture, and then in the beaten egg. Dip the flour-egg side (wet side) into the quinoa-seed mixture.
Preheat an 8-inch skillet over medium heat and add enough oil to cover the bottom with ⅛ inch of oil. Shallow fry the fillet, skin-side down, for 3 minutes. Flip and finish cooking for 1 minute on the bare side.
To make the fava puree, blanch and shuck the favas. Dice the shallots. Sauté shallots in butter over medium heat until translucent, about 4 minutes. Reserve a few whole favas for garnish.
Put favas in a blender with shallots, mint, stock, and olive oil. Puree until smooth, seasoning with salt to taste.
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