14 oz. oyster mushrooms, woody ends trimmed
14 oz. cherry tomatoes
3 garlic cloves, sliced
1 ½ tbsp. capers, drained
2 oz extra virgin olive oil
¾ tsp salt
black pepper, freshly ground
4 Alaska sole fillets, 6 oz each
1 cup flour
2 tbsp water
3 cups breadcrumbs (not panko)
Pinch of salt
1 cup rice bran oil
4 tbsp butter, unsalted
1 sprig rosemary or sage, fresh
2 tbsp demi glace or chicken glace (optional)
1 tbsp lemon juice
¼ tsp salt
4 lemon wedges
¼ cup parsley or chives, chopped
Recipe by Chef Jeremy Bringardner
Cut extra large mushrooms in half. Toss the mushrooms in a mixing bowl with the cherry tomatoes, sliced garlic, capers, olive oil, salt and pepper.
Transfer seasoned vegetables to a casserole dish or hotel pan. Place pan in preheated oven to roast at 400? for 30 minutes or until mushrooms are caramelized and tomatoes have burst open. Hold warm.
Pre-heat a small pan over medium heat and add the butter. Swirl the butter constantly as it melts for 1-2 minutes. Add a sprig of rosemary or sage and watch the butter closely until it turns golden brown and produces a nutty aroma.
Stir in the lemon juice, the demi glace (if using), and salt. Set aside. Hold hot.
Pan fried Alaska pollock
Setup a breading station: flour, egg wash (2 eggs whisked with 2 tbsp water), and fine breadcrumbs.
Lay out the fish on a sheet pan and season both sides with salt and pepper.
Working one piece at a time, dredge the sole in flour, shaking off excess, then dipping into the egg wash), then coating with breadcrumbs.
Pre-heat a large skillet with the rice bran oil filled to a 1/2 inch. Bring the temperature of the oil to about 350? and lay the breaded fish in the oil. Cook about 2 minutes or until golden brown, then flip and cook 2 minutes more or until the second side is golden brown and fish is cooked through.
Transfer the fried fish to a paper towel lined tray. Season both sides lightly with salt. Hold hot.
Arrange a piece of fried fish in the center of each of four plates.
Spoon a heaping cup of roasted vegetables over each fish.
Drizzle about a tablespoon of browned butter around each plate.
Garnish each plate with chopped chives or a parsley sprig and a lemon wedge.