Sockeye Redi Grill w/ Fire Roasted Tomato Jam and Pangratatto
30 minutes 4 servings
9 lb Large Red Tomatoes, halved & seeds squeezed out
Extra Virgin Olive Oil
Coarse Salt and freshly Ground Pepper (to taste)
1 1/2 lb Fennel, thinly sliced
30 oz Yellow Onion, roughly chopped
8 oz Carrot, roughly chopped
1 oz Garlic Cloves, finely chopped
1 1/2 Cups White Wine
1 large Pinch of Saffron
6 Cups Fish Stock
2 lb Mussels
6 oz Chickpeas (Garbanzo Beans)
6 oz Escarole, coarsely chopped
1- 2.5 lb Package 10g™ Protein Noodles (10lb case) 7929692800
Garnish Fennel Fronds
Garnish Fresh Parsley, chopped
Preheat oven to 225°F.
Toss tomatoes with olive oil and salt and pepper. Roast cut sides down until very soft, 2 to 3 hours.
At the same time, toss fennel with oil, salt and pepper and roast until tender. Roughly chop.
Heat ½ cup oil in saucepan and add onions, carrots and garlic. Cook until softened. Add wine and reduce. Add saffron, fish stock and tomatoes. Bring to a boil and simmer until flavorful and slightly reduced. Season and strain broth through food mill or chinois. Bring back to a boil; add mussels and escarole. Cook until mussels are opened and firm.
Dip 10g Protein Noodles™ into hot water and drain.
To serve: divide 10g Protein Noodles™ between serving bowls and ladle broth, fennel, chickpeas and mussels around the noodles. Sprinkle with fennel fronds and parsley. Substitution: Clam Juice for Fish Stock.
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