Recipe courtesy of Brandon McGlamery
African Pompano Collar with Warm Kale Salad and Pancetta Vinaigrette
Total:
9 hr
Active:
40 min
Yield:
2 servings
Level:
Intermediate
Total:
9 hr
Active:
40 min
Yield:
2 servings
Level:
Intermediate

Ingredients

  • 1 cup white balsamic vinegar
  • 5 pieces rendered crispy pancetta, plus 1/2 cup warmed rendered pancetta fat 
  • 1/2 tablespoon whole-grain mustard 
  • 1/2 shallot 
  • 2 cloves garlic 
  • Salt and pepper to taste 
  • 2 tablespoons farro 
  • 1/4 cup vegetable oil
  • 2 African pompano collars 
  • 1 tablespoon butter 
  • 1 sprig thyme 
  • 1 bunch baby kale 
  • 1 bunch picked frisee 
  • 6 satsuma orange segments 

Directions

Special equipment: a food dehydrator

To make the pancetta vinaigrette: To a blender or food processor, add the balsamic vinegar, rendered pancetta fat, mustard, shallot and 1 clove garlic. Blend on high to emulsify and check for seasoning. Add salt and pepper to taste.

To make the crispy farro: Cook the farro according to the package directions. Using a dehydrator, dehydrate the farro overnight at 150 degrees F. When ready to prepare, heat the vegetable oil in a saute pan over medium-high heat. Fry the farro in the oil until it pops and then remove to paper towels. Season with salt.

Preheat the oven to 400 degrees F.

In a cast-iron skillet or oven-safe saute pan, roast the pompano collars until the skin is crisp and the fish is cooked through, 3 to 4 minutes. Carefully remove the pan and add the butter, thyme and remaining garlic clove, making sure the butter melts with the garlic and thyme. Tilt the pan and, using a spoon, repeatedly baste the collars with the melted butter to coat with flavor. Season the collars with salt and pepper.

Heat a saute pan over medium heat and add the kale, frisee and satsuma segments, then add 3 tablespoons of the vinaigrette. Heat until the kale is lightly wilted and then toss with the crispy pancetta and farro.

Distribute evenly onto 2 warm plates and add one collar to each. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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