Pavé Of Parmesan & Curry Crusted Pollack Recipe

Pavé Of Parmesan & Curry Crusted Pollack
Pickled Cauliflower, Smoked Artichokes, Confit Of Fingerling Potatoes, Edamame, Caramelized Point Judith Squid, Bone Marrow Bordelaise
Serves 7

Ingredients:

For the Parmesan Crusted Pollack

For the Cauliflower
7 to 8 cauliflower florets, finely shaved 1 tsp chopped parsley
2 tsp lemon juice
2 tsp capers
Salt to taste

For the Artichokes
14 artichokes hearts, halved, jarred are ok Salt and white pepper to taste
2 cups farm hay, crushed

For the Fingerling Potatoes
14 to 16 fingerling potatoes 2 sprigs of rosemary
1 tbs lemon juice
1⁄4 Cup duck fat
Salt to taste

For the Squid
7 five to seven inch whole squid, cleaned Salt and black pepper to taste
Canola Oil
Squeeze of lemon juice, to finish

For the Bone Marrow
2 Veal bone marrow, center cut, roasted, 1 tsp reserved 2 tbs tapioca maltodextrin
Salt to taste

For the Bordelaise
1⁄4 onion, finely diced 1 cup red wine
2 sprigs thyme
1 tsp black pepper
1 bay leaf
1 cup veal jus
1⁄2 oz butter
Champagne vinegar to taste

For the Garnish
Celery leaves, edamame, herbs & blossoms