Crispy Skin Pollack

We're cooking with Newport Restaurant Week and Chef Rizwan Ahmed from Hourglass Brasserie. We're making Crispy Skin Pollack, Broccoli Rabi, Feta Cheese Croquettes and Smoked Potato Espuma.

Sustainably Harvested Crispy Skin Pollack, Terrine Of Broccoli Rabi, Feta Cheese Croquettes,
Smoked Potato Espuma, Jus Gras
Serves 4
Prepare the following ingredients in advance (up to two days if need be):
Terrine, Croquettes, Espuma & Jus

For the Broccoli Rabe Terrine:
One bunch Broccoli Rabe, stalks trimmed, cooked in salted boiling water for 2 minutes. Pat dried.
One bunch Collard Greens, ribs removed and cooked in salted boiling water for 3 minutes. Pat dried.
2 cloves Garlic, thinly sliced
Pinch of Chili Flakes
½ Cup Veal Stock
1 tablespoon Canola Oil
Salt & White Pepper to taste

On low heat add oil, lightly sauté garlic till translucent, add chili flakes and cook for further minute. Add veal stock and reduce by half, season to taste, remove and cool. In bowl, add blanched broccoli rabe and flavored veal stock.

Gently mix.

Roll out cling film, 18” x 16”, on flat surface. Oil lightly. Place collard greens, side by side and overlapping to form a 12” x 10” rectangular shape, centered on cling film. Place broccoli rabe mix lengthwise along collard greens and roll to form sausage shape. Tie ends and refrigerate.

For the Feta Croquette:
Firm Feta Cheese, cut into ½ inch cubes, 12 cubes in all
¼ cup Flour, seasoned with Salt & Pepper
1 Egg plus 2 tablespoons water
¼ cup Panko Breadcrumbs, blitzed in food processor till fine
Place flour, egg wash and breadcrumbs in three separate bowls. Toast feta in flour first, then egg wash and finally breadcrumbs. Place in fridge until needed.

For the Smoked Potato Espuma:
2 medium Russet Potatoes
250 grams Heavy Cream
50 grams Milk
2 Cups Hay
Salt
1 tablespoon Canola Oil

Toss potatoes with oil and salt. Bake at 350 F for 25 minutes or till tender. Scoop out potato flesh and discard skin. Place potato in colander. Place hay in bowl and ignite with match till it flames. Place colander over bowl and wrap with cling film. Let smoke for ½ an hour. Remove cling film and mash potatoes to remove lumps. Blitz potatoes
with milk till smooth. Fold in cream and pass through fine sieve. Add 500 ml to 1 liter ISI canister and charge with two n2o cartridges. Shake and keep at 60 degrees.

For the Jus Gras:
1 cup Veal Stock
1 cup Chicken Broth
¼ cup red wine
Sprig of Thyme
One Bay Leaf
Dash of Champagne Vinegar
Knob of Butter
Salt & Pepper

Add all ingredients, except for butter and vinegar to pan and reduce by half. Add vinegar and whisk in butter. Strain through fine sieve and keep warm.

For the Pollack:
4 6 oz Fillets Of Pollack, skin on, scaled and boned
2 Tablespoons Canola Oil
Salt & Pepper to taste

Warm sauté pan on medium heat. Add oil. Season Pollack on both sides. Slide into pan, skin side down and press gently for ten seconds. Cook for one minute, reduce heat to low and cook for a further 3 to 4 mintues or until fish is three quarters cooked. Flip over and cook for a further minute.

To Assemble:
Slice terrine into one inch thick circles and place one slice in center of each plate. Warm plates in oven for about a minute. Deep fry croquettes till golden brown and place three on each plate around terrine. Foam espuma onto plate in between croquettes and around terrine. Pour jus gras around and garnish with tomatoes and parsley