South Paws™ Pollock Nugget with Sweet Potato/Chipotle Mashed and Celery Root Slaw

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
10

Hush puppy seafood nuggets become an upmarket entrée when served with a sweet and savory vegetable slaw.

Ingredients

30 ea. South Paws™ Pollock Nugget—cooked as per instructions—3 per portion
5 ea. med sized sweet potatoes—Peeled and quartered
1C heavy cream
¼# unsalted butter
2 oz. canned chipotle chopped fine in foods processor
2 ea. Celery root peeled, and shredded on food processor shredder attachment
1 ea. Red onion peeled, slice paper thin
1 ea. red bell pepper, halved, seeded, and sliced thin
1/2 ea. red cabbage, shredded with food processor
2 C mayo
1 ea. lemon, juiced
½ BU chopped tarragon

Steps

  1. Place Sweet potatoes in lightly salted water and place on stove at med-high heat. Simmer until tender. Strain.
  2. Place hot/tender Potatoes back in pot they were cooked in and add cream butter and chipotle. Use a potato masher and mash potatoes until all ingredients are incorporated and mix is as smooth as desired. Adjust seasoning with salt and pepper.
  3. While Pollock is cooking, in a large bowl, toss celery root, cabbage, red onion, red pepper, mayo, lemon juice, and tarragon. Mix well and adjust seasoning with salt and pepper.
  4. When Pollock is cooked, plate on large entrée plate. Because the slaw is acting as the vegetable and the sauce on the plate, we recommend you place it on top of, or very near the fish.

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources