Thursday, August 4, 2016

Roulade of Pollock Comino on Beef Chorizo Brown Basmati Rice with Roasted Red Pepper, Chayote and Coriander Tomato Sauce

     Modern Southwestern Style!
     Composed presentations of entrées are appealing to the eye.  Everything has its place in a composed food presentation.  Composed means that the components are arranged in an appealing manner with a sense of order.  In a fine dining restaurant or for a banquet event, a composed presentation diagram guarantees that every plate looks the same as the original design.  
     When designing a complete composed entrée presentation, it helps to imagine where the protein item will look best, since it is usually the featured component.  Usually the starch and the protein are the first two items on the plate, then a chef's sense of design manages where the rest of the components fall into place.  Placing the featured items on the plate, so it creates a central focal, will make the entrée look good from all angles.  
     The colors of the components of a composed presentation are important  The old green, red and white christmas tree rule is a good rule of thumb, but it is kind of a thing of the past.  With exotic fruits and vegetables becoming more common, food presentation color combinations do not necessarily have to follow the old christmas tree style color range rule.   

     Mexican Style Beef Chorizo Brown Basmati Rice:
     This recipe yields 2 portions. 
     Brown Basmati Rice requires a little more cooking time and a little more liquid than regular long grain white rice.
     Step 1:  Heat a sauté pan over medium low heat.
     Add 1 teaspoon of olive oil.
     Add 2 1/2 ounces of Mexican style uncased fine ground beef chorizo sausage.
     Sauté till the sausage is fully cooked, but not browned.
     Set the pan aside.
     Step 2:  Place 1/2 cup of water in a sauce pot.
     Add 1 cup of light chicken broth.
     Bring the liquid to a boil over high heat.
     Step 3:  Add the cooked beef chorizo sausage. 
     Add about 1/2 teaspoon of the spicy sausage grease.
     Step 4:  Add 1/2 teaspoon of virgin olive oil.
     Add 1/2 tablespoon of tomato paste.
     Add 1 tablespoon of finely chopped roasted red bell pepper.
     Add 1/2 clove of minced garlic.
     Add 1/2 tablespoon of minced onion.
     Add 1/2 tablespoon of minced green onion.
     Step 5:  Add 1/4 teaspoon of ground anatto.  
     Add 1/4 teaspoon of coriander.
     Add 1/2 teaspoon of Spanish Paprika.
     Add 2 pinches of sea salt and black pepper.
     Step 6:  Add 2/3 cup of Brown Basmati Rice.
     Return the liquid to a boil.
     Step 7:  Reduce the temperature to low heat.
     Cover the pot with a lid.
     Let the rice cook and steam undisturbed for 20 minutes.
     Keep the Mexican Style beef Chorizo Brown Basmati Rice warm on a stove top or in a 135ºF bain marie.

     Coriander Tomato Sauce:
     This recipe yields 1 portion.
     Step 1:  Heat a small sauce pot over medium/medium low heat.
     Add 1 tablespoon of olive oil.
     Add 1/4 teaspoon of minced garlic.
     Briefly sauté till the garlic starts to become aromatic.
     Step 2:  Add 2 tablespoons of tomato paste.
     Allow the tomato paste to start frying in the oil.
     Stir till the tomato paste starts to lightly caramelize on the bottom of the pan. 
     Step 3:  Add 3/4 cup of water.
     Whisk the ingredients till blended.
     Step 4:  Add 1 small pinch of cayenne pepper.
     Add 1/2 teaspoon of coriander.
     Add 1 pinch of cumin.
     Add sea salt and black pepper to taste.
     Step 5:  Simmer and reduce the sauce till is a medium thin consistency.
     Keep the warm on a stove top or in a 135ºF bain marie.

     Chayote Wedges:
     This recipe yields 1 garnish portion.
     Step 1:  Cut 6 small wedges of chayote squash that are about 1 1/2" in length.  
     Bring 2 cups of salted water to a boil in a sauce pot over high heat.
     Add the chayote wedges.
     Blanch the chayote wedges for 1 minute.
     Step 2:  Drain the hot water off of the chayote wedges.
     Cool the chayote wedges under cold running water.
     Step 3:  Heat a small sauté pan over medium low heat.
     Add 1/2 tablespoon of unsalted butter.
     Add the chayote wedges.
     Add 1 pinch of sea salt and white pepper.
     Step 4:  Gently sauté till the chayote wedges till they just become tender.
     Keep the buttered chayote wedges warm on a stove top.

     Roasted Red Bell Pepper Sauté:
     This recipe yields 1 garnish portion.  
     Step 1:  Heat a small sauté pan over medium low heat.
     Add 1/2 tablespoon of virgin olive oil.
     Add 1 1/2 tablespoons of diced roasted red bell pepper.
     Add sea salt and white pepper.
     Gently sauté till the diced roasted red pepper becomes aromatic.
     Step 2:  Add 1 tablespoon of dry white wine.
     Simmer and reduce till the wine is nearly evaporated.
     Keep the roasted red bell pepper sauté warm on a stove top.
     Roulade of Pollock Comino: 
     This recipe yields 1 portion.  
     Step 1:  Place a 6 ounce filet of pollock on a platter.    
     *If the pollack filet is thick, butterfly cut the pollock filet, so it is an even thickness.  Tail end filets of pollock are best for shaping roulades
     Brush both sides of the pollock filet with olive oil.
     Lightly season the filet with sea salt and black pepper.
     Step 2:  Place the side of the filet that was cut away from the bones, so it faces down.  (The skin side of the meat on a pollock filet is the smoother side and it should be facing up.)
     Sprinkle 2 to 3 pinches of cumin on the skin side of the pollock filet.
     Step 3:  Roll the pollock filet into a roulade shape.
     Pin the roulade together with a toothpick.
     Step 4:  Place the roulade on a roasting pan.
     Add 2 tablespoons of water.
     Brush the roulade with blended olive oil.
     Roast the cumin pollock roulade in a 350ºF oven till it is fully cooked. 
     Roulade of Pollock Comino on Beef Chorizo Brown Basmati Rice with Roasted Red Pepper, Chayote and Coriander Tomato Sauce:
     This recipe yields 1 entrée.
     Step 1:  Select a 3" to 3 1/2" wide ring mold.
     Use the ring mold to place 1 portion (about 2/3 cup) of the beef chorizo brown basmati rice on the center of a plate.
     Gently press the rice into place and carefully remove the ring mold.
     Step 2:  Carefully place the cumin pollock roulade on top of the rice.
     Spoon the sautéed roasted red bell pepper over the fish. 
     Step 3:  Spoon a generous amount of the warm coriander tomato sauce on the plate around the rice.
     Evenly space the buttered chayote wedges around the rice on the sauce, so they point out from center.
     Step 4:  Sprinkle 1 1/2 tablespoons of finely grated Mexican Queso Manchego over the sauce, roasted red bell peppers and the cumin pollock roulade.
     Sprinkle some very thin bias sliced green onion tops over the entrée and sauce.

     Viola!  A nice looking plate of modern Southwestern style seafood!  

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