Neighborhood Kitchens

Chef Rich Garcia's Local Pollock with Bacon & Seaweed Consommé

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Chef Rich Garcia first showed us this recipe for a delicious and hearty meal made of local pollock, a versatile white fish that is popular around the world. To complement the fish and the smoky flavor of the bacon and seaweed consommé, he adds sweet pickled mushrooms and a warm turnip purée.
 

Ingredients

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 tsp. kosher salt
3 Tbs. 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 Tbs. olive oil

Directions

Prepare Bacon and 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.

Serves: 4



chef garcia

Rich Garcia is executive chef at the Renaissance Boston Waterfront Hotel. He shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.



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About Neighborhood Kitchens

Building on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.

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In each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!

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