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.