Recipe courtesy of Brandon McGlamery

African Pompano Collar with Warm Kale Salad and Pancetta Vinaigrette

  • Level: Intermediate
  • Total: 9 hr (includes dehydrating time)
  • Active: 40 min
  • Yield: 2 servings
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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

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 


Special equipment:
a food dehydrator
  1. 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.
  2. 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.
  3. Preheat the oven to 400 degrees F.
  4. 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.
  5. 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.
  6. Distribute evenly onto 2 warm plates and add one collar to each. Serve immediately.