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

On Foodable

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.

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.”