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.
Recipe courtesy of Brandon McGlamery, Executive Chef and Owner, Prato Restaurant, Winter Park, FL