Ingredients
Servings:
Units:
Instructions
- Roasted Alaska Pollock:
- Combine the water, salt and sugar; stir to dissolve. Place the Alaska Pollock fillets in the brine, making sure that it is covered. Allow
- to sit in the refrigerator for 15-20 minutes. After this time, remove the fish from the brine and pat dry. Brush with oil and place in an
- ovenproof dish. Reserve until 15 minutes before serving.
- Preheat the oven to 275 degrees. Place the pollock in the oven and cook for about 15 minutes, or until it is opaque throughout.
- Roasted Garlic-Creme Fraiche Risotto:
- For the risotto, begin by roasting the garlic. The most efficient way to do this is by simmering it in oil on low heat until it is golden
- brown. Combine the garlic cloves with the oil and place on very low heat. This should take approximately 45 minutes for the garlic to
- become very soft; it will develop a very nutty flavor.
- Once cooked, take 2 Tbsp. of the garlic oil and heat it in a large sauce pot. Add in the diced onion and cook until it is soft. Add in the
- rice and stir to coat the grains with the oil. Continue to cook on medium-high heat until the rice begins to toast and slightly caramelize.
- Add in the wine and cook until the smell of alcohol dissipates. Add 3 cups of warm water and lower the heat to a simmer. Stir constantly.
- Once the liquid has been mostly absorbed, add in another 1 1/2 cups warm water and season generously with salt. Continue to cook until this
- water has been absorbed.
- Meanwhile, mash the garlic cloves with a fork and incorporate into the creme fraiche. When the rice has absorbed most of the liquid, mix in
- the creme fraiche; remove the risotto from the heat and cover.
- Shaved Pear Salad:
- Slice the pear as thin as you can, avoiding the seeds. Place the pear slices in a bowl and season with salt and black pepper. Combine with
- the parsley and lightly dress with the lemon juice.
- To serve, spoon a generous portion of the risotto into four bowls. Very carefully place the Alaska Pollock fillets on top of the rice and
- garnish with a small pile of the shaved pear salad. Serve immediately.
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