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Dish Deconstructed: Wild Alaska Pollock with beef and onion broth, swede and confit egg yolk

By Joe Lutrario contact

- Last updated on GMT

The chef patron of Adam Reid at the French in Manchester and Alaska Seafood ambassador cooks a dish of Wild Alaska Pollock with beef and onion broth, swede and confit egg yolk.

"For me Alaska is one of those places you’d love to visit but never really have enough of a reason to," says Adam Reid. "So when I was offered the opportunity to join an international trip there to discover the wild seafood and learn about their sustainable approach to fishing, it was a very easy decision for me to make."

Since returning to the UK, Reid has been working on a series of dishes that make use of wild-caught Alaska fish. His first dish in this series - produced in partnership with Alaska Seafood - combines Alaska wild pollock with a warming beef and onion broth. 

Reid starts by skinning the fish and cutting a portion from the fattest, most succulent part of the loin. He then coats in coarse sea salt for ten minutes before rinsing, vacuum packing and waterbathing for 50°C for two hours. 

Reid makes the broth by barbecuing beef and onions and vacuum packing them with water before slow cooking in a waterbath for 12 hours. 

For the swede, Reid makes a smooth, heavily salted dough, rolls out and wraps around the swede. When cooked, he leaves to cool before removing and discarding the pastry and portioning the swede into thin slices. 

The egg yolks are cooked for 45 mins in rapeseed oil at a low temperature and the mushrooms are cooked in pickling liquor.

To assemble the dish, he flakes the wild pollock, and arranges with the swede, pickled mushrooms, and egg yolks. He finishes the dish by pouring over the strained broth and garnishes with cress.  

Head to www.alaskaseafood.org ​for more information about Alaska Seafood.

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