Westward's Chef Will Gordon Shares His Matbucha Braised Wild Alaska Pollock Recipe

On this episode of On Foodable, we are featuring Chef Will Gordon, former Executive Chef of Westward, a Seattle restaurant located directly on the north shores of Lake Union. Chef Gordon will be working with wild Alaska pollock, provided by Trident Seafoods, to make a delicious Matbucha Braised Wild Alaska Pollock dish. This is the last episode out of our four-part series of chef demos that were filmed at our Foodable.io Seattle event, sponsored by the Alaska Seafood Marketing Institute.

About the Dish

Wild Alaska Pollock Braised in Matbucha with Preserved Lemon Cream, Charred Shishito Peppers and Herbs

Wild Alaska Pollock is an underutilized, sustainable fish species.

Wild Alaska Pollock is an underutilized, sustainable fish species.


Ingredients:

  • 6 ea. / skinned, Wild Alaska Pollock Fillets

  • 1 recipe Matbucha

  • Lemon juice

  • Extra virgin olive oil

  • 1 pt preserved lemon crema

  • 24 ea. medium-sized shishito peppers washed

  • 3 pts mixed pickled herbs: parsley, mint, and dill

  • Finishing salt


Method of Cooking:

This recipe serves 6 people. Preheat your oven to 400 degrees.  Heat up matbucha in two saute pans its oven proof handles (thin with a little bit of vegetable stock, water or tomato juice to the consistency of tomato sauce). When it is at a nice simmer, nestle in three portions of fish per pan, leaving space between each piece. Move to oven and bake for about 5 minutes, or until the fish is just done and flaky.  While the fish is in the oven, blister the shishito peppers in a hot, dry pan until black spots occur, and they are just cooked. Remove to a plate on the side.

After you remove the pans of fish from the oven, gently remove all of your fish to a plate off to the side. Put the matbucha back on the stove and reduce down if it needs it. Add a little olive oil, salt or lemon as necessary to make it taste as you like.  


Plating:

  • To serve, spoon some matbucha on each plate, nestle a few shishitos in the matbucha as well as your fish. Garnish with dollops of the preserved lemon cream and herbs that have been lightly dressed in extra virgin olive oil and salt.

Westward

“Westward is a restaurant with a real sense of place,” says Chef Gordon. “You can sit on the deck there, on the patio and look out and see all of Seattle… and eat oysters or eat a nice piece of fish out of our wood-fired oven and it’s like no where else in the world.”

To hear Will Gordon’s thoughts about what the role of a chef is today and to replicate his delicious sustainable fish dish, follow along by watching the episode above!

Chef David Glass, from Ethan Stowell Restaurants, Demonstrates His Lemon & Thyme Stuffed Wild Alaska Pollock Dish

On this episode of On Foodable, we are featuring Chef David Glass, from Ethan Stowell Restaurants’ Staple and Fancy Mercantile located in the Seattle neighborhood of Ballard. Chef Glass will be working with wild Alaska pollock, provided by Trident Seafoods, to make a beautiful Lemon and Thyme Stuffed Wild Alaska Pollock dish. This is the third episode out of our four-part series of chef demos that were filmed at our Foodable.io Seattle event, sponsored by the Alaska Seafood Marketing Institute.

About the Dish

Wild Alaska Pollock, stuffed with Thyme and Lemon, with Brown Butter Cauliflower and Salsa Verde

Wild Alaska Pollock is an underutilized, sustainable fish species.

Wild Alaska Pollock is an underutilized, sustainable fish species.


Ingredients:

  • 2 ea. / skin on Wild Alaska Pollock Fillets

  • 1 lemon, sliced 1/4 inch thick

  • 3 sprigs of thyme

  • 1 cup cauliflower florets 

  • 1/4 cup capers, rinsed

  • 1/4 lb butter

  • 1Tbs extra virgin olive oil

  • 1/4 cup picked parsley, fried

  • 1/4 cup picked sage, fried

  • 1 lemon, juice of


Method of Cooking:

Take the two skin-on fillets and lay slices of lemon and thyme in between. Tie the fish with butcher’s twine to secure the two filets together. Sear the cauliflower in the olive oil. Add the capers and butter. Allow butter to brown and add the lemon juice to stop the browning process. Grill the fish on both sides (about 4 minutes per side).


Plating:

  • Plate the fish, snipping and carefully removing the twine, and top with cauliflower, caper and butter mix. Top with crispy parsley and sage. 

Staple & Fancy

At Staple and Fancy there’s a focus on seafood and utilizing the abundance of quality local resources that are available to chefs in the city of Seattle. For Chef Glass, sustainability is a personal responsibility.

“As a chef it’s easy to think about today and tomorrow or just cooking for now,” said Chef Glass. “But when we look at the big picture and we look at five years from now…, twenty years from now and the impact of the use of the ingredients we have today on the future it’s important for us to have thought in the product that we use and ensure that we’re using product that is gonna be sustainable and it’s going to be available for our children.”

Essentially, he would hate “for species to become extinct and no one would have the chance to taste them again.”

To replicate this delicious sustainable dish follow along by watching the episode above!

Tom Douglas' Corporate Executive Chef, Chris Schwartz, Shows Off His Skills with a Pan-Roasted Wild Alaska Pollock Dish

On this episode of On Foodable, Executive Chef Chris Schwartz from Tom Douglas Restaurants explains the newfound role of being a chef in today’s day and age and why it’s important to continue looking for new resources to cook with.

Chef Schwartz mentions, “When people come to Seattle, they automatically want Halibut, Salmon, or Dungeness Crab, which is great. But, as you know, those (resources) are limited to a certain extent, so we have to be on the forefront of figuring out what else is out there.”

During Foodable.io Seattle, Chef Schwartz prepares a unique dish using wild Alaska pollock, provided by Trident Seafoods. The wild Alaska pollock is paired with harissa, moroccan-like chili paste, used to glaze a newaukum delicata squash. Chef Schwartz tops his dish off with a drizzle of a charred jalapeno-basil vinaigrette, giving another kick of flavor and spice to the overall dish.

About Pan-Roasted Wild Alaska Pollock with Harissa and Honey-Roasted Newaukum Delicata Squash


dish2.jpg

About the Dish

Ingredients:

Harissa Glaze

  • 6 oz. Harissa Paste

  • 1 oz. Red Wine Vinegar

  • ½ Red Onion, minced

  • Lemon Juice, ½ of lemon

  • 1 oz. Warm Water

  • ½ c. Olive Oil

  • ¼ c. Honey

  • 4T. Chopped Parsley

Preparation:

  1. Combine all ingredients and season with salt and pepper.

Charred Jalapeno-Basil Vinaigrette

  • ¾ c. Red Onion, diced

  • ¼ c. Red Wine Vinegar

  • ¼ c. Apple Cider Vinegar

  • 1 ½ T. Salt

  • 4ea. Jalapenos

  • 4ea. Red Fresco Chilis

  • ¼ c. Honey

  • 1 ½ T. Dijon Mustard

  • 1T. Garlic, finely chopped

Preparation

  1. Combine the first four listed ingredients and let sit for ten minutes

2. Begin preparing jalapenos and Fresco chilis by removing the ends and cores from each

3. Slightly char in a pan with olive oil (keep them firm)

4. Add to mixture when ready (season with salt, pepper and chopped basil as needed)

Harissa and Honey Roasted Newaukum Delicata Squash

  • 1 Newaukum Delicata Squash

Preparation

  1. Remove seeds from squash and slice into half-sized rings

  2. Toss in Harissa glaze and season with salt and pepper

  3. Preheat oven to 450°F and cook on sheet pan for 20 minutes

Pan-Roasted Wild Alaska Pollock

  • 4ea. 4-6 oz. Skin-on Pollock Fillets

  • 1 Tbsp. Unsalted Butter

  • Salt and Pepper

Preparation:

  1. Heat saute pan over medium-low heat

  2. Rub olive oil on fillets then place in saute pan (skin side down)

  3. Quick saute each side for 3-4 minutes, adding butter in between to baste fillets


Executive Chef Chris Schwartz has spent the last 30 years in the restaurant industry overseeing, leading and managing kitchens, along with a small army of chefs, sous chefs and cooks. He is an invaluable leader to Tom Douglas and his business-partner wife, Jackie Cross. The couple own and operate 14 restaurants, including Seatown Market Diner, another successful Seattle-based Douglas restaurant. Their variety of offerings can be enjoyed during any season, whether you’re staying warm with chowder during the winter or cooling off with a seafood cocktail during the summer!


Seattle's Chef John Sundstrom Breaks Down a Spanish-Styled, Braised Wild Alaska Pollock Dish

On this episode of On Foodable, we are featuring Chef John Sundstrom, owner of Lark Restaurant in Seattle, who will be working with wild Alaska pollock, provided by Trident Seafoods, to make a rustic Spanish-styled dish. This is the first episode out of our four-part series of chef demos that were filmed at our Foodable.io Seattle event, sponsored by the Alaska Seafood Marketing Institute.

About the Dish

Braised Wild Alaska Pollock with Tomato, Smoked Paprika and Olive Oil Smashed Potatoes

Wild Alaska Pollock is an underutilized, sustainable fish species.

Wild Alaska Pollock is an underutilized, sustainable fish species.


Ingredients:

  • Wild Alaska Pollock Fillets

  • 2 cup Small Yukon Gold Potatoes

  • 3 ea. Garlic Cloves, cracked

  • Vegetable Stock

  • 2 qt. Water

  • 1 tsp. Kosher Salt

  • 2 T. Extra Virgin Olive Oil

  • Fleur de Sel

  • Pimenton

  • Herbs: Thyme, Rosemary, Parsley

  • Seasoning: Pepper, Smoked Paprika


Method of Cooking:

To begin preparing the sauce for the Spanish-styled stew, sauté diced onions in olive oil until light golden. Then, add the sliced garlic, and cook until softened. While that is cooking start simmering some fingerling potatoes until they are tender in another pot with salted water, crushed garlic, and a couple branches of thyme. To continue with the sauce, add some white wine to stop the cooking process. As the reduction settles down, add really ripe, rough-diced tomatoes to the saute pan, add kosher salt and pepper as it simmers. Don’t forget to season your wild Alaska pollock fillets with some salt and pepper before you add it to the sauce. You will simmer until cooked for about 5 to 7 minutes. Add a splash of more white wine and vegetable stock. Also, add some fresh thyme, a pinch of rosemary, and smoked paprika. Finally, remove from heat, then serve or cool.


Plating:

  • Smash potatoes (skins on) with a fork to crush open.

  • Drizzle with olive oil and sprinkle with fleur de sel

  • Spoon braised pollock and sauce over the top.

  • Sprinkle on a little more pimenton and parsley leaves

 

Lark Restaurant

Sundstrom is the chef and owner of Lark Restaurant, which has been around for 15 years now.

“We were one of the first restaurant that were really able to celebrate underutilized species and cuts of meats and fish that were not so well-known,” says Chef Sundstrom. “So, you know, one of the first restaurants to really get into nose-to-tail and farm-to-table in the region.”

To replicate this delicious dish follow along by watching the episode above!

Boleo's Chef Morris Lives By the 'Take the Stairs, Not the Elevator' Motto

Video produced by Vanessa Rodriguez

Chef de cuisine, Cory Morris, is making Boleo brighter, bolder, and more flavorful by blending his cooking style with the unique characteristics and sultry beats of South America. Boleo, located on the 15th floor of the Kimpton Gray Hotel in downtown Chicago, focuses on Peruvian and Argentinian cuisine which have distinct flavor profiles. Together, these flavors balance each other out and create a well-balanced menu.

"In Peru, you have your ceviches which are really bright and acidic dishes, and you can balance that out with some of the Argentinian wood-fire cooking like grilled skewers or roasted mushrooms," says Chef Morris.

Boleo takes the dining experience a step further by focusing on three central concepts: music, food, and drinks. The restaurant changes up its bar and food menus every few months. In addition, they mix up their music selection to create the perfect dining atmosphere regardless of the season.

Chef Morris has a very humble leadership style where he focuses on his team first. At Boleo, his team focuses on being hospitable towards each other so that they can be more generous and considerate towards their guests. He also believes that starting at the bottom and working through the ranks will enhance your overall skill set.

"A chef told me years ago, 'take the stairs, not the elevator.' You have to start at the bottom and work your way up. It'll really round out your skill set," ends Chef Morris.

Be sure to check out the chef innovator video above to gain more insight about Chef Cory Morris’ journey and Boleo in downtown Chicago.