Talk Of The Town


A Lesson in Cooking Fish

Posted at 11:59 AM, Oct 28, 2020
and last updated 2020-10-28 12:59:16-04

Chef Bryan Riggenbach of The Mockingbird made Pan-Seared Wild Alaskan Pollack with Yuzu Beurre Blanc. (see recipe below) Wild Alaskan Pollock will be available on the menu at The Mockingbird, The Chef and I on 9th, Pomodoro East, Park Cafe and Eastland Cafe starting Monday, November 9. For more information, visit The Mockingbird is located at 121 12th Ave N, Nashville, TN 37203, open Wednesday-Sunday 4-9pm, and 10:30am-1:30pm for brunch on Saturdays and Sundays. For more information, visit

Pan- Seared Wild Alaskan Pollock with Yuzu Beurre Blanc
Serves 4

1 C dry white wine
¼ C apple cider vinegar
2 medium shallots, roughly chopped
2 cloves garlic, roughly chopped
2 sprigs fresh thyme
⅓ C heavy whipping cream
3 TBL beurre blanc reduction (recipe follows)
½ C yuzu juice*
8 TBL unsalted butter, cut into ½” pats
To taste salt & pepper
4 6oz Pollock fillets
3 TBL canola oil
3 TBL unsalted butter

Begin by making the beurre blanc reduction, roughly chop the shallot and garlic, then add to a small saucepan along with the thyme and cover with the wine and vinegar.
Reduce the mixture over medium heat until only about ¼ cup remains. Strain the solids from the liquid and discard. Reserve the reduction.
In a clean pan add the heavy cream and bring to a simmer, let reduce slightly, then add in the yuzu or citrus juice. One at a time add the butter pats and whisk until fully incorporated, repeat with the remaining butter.
Season with salt and pepper, and simmer for 1-2 minutes or until the sauce coats the back of a spoon. Keep warm. If the sauce breaks, whisk in a splash of cream to re emulsify it.

In a large nonstick or cast iron skillet over high heat add the oil and let come to a shimmer. Pat the fish dry and season with salt and pepper, then add to the pan and sear for 2-3 minutes, or until the fish gently releases from the pan with a spatula. Flip over and add in the butter, spoon the foaming butter over the fish and baste for about 1-2 minutes or until the fish is cooked through. Transfer to a plate and top with the yuzu beurre blanc, serve immediately.

This simple fish preparation goes wonderfully with some roasted vegetables or a quick stir fry of seasonal vegetables such as shaved fennel, diced apple and shallot as we do at the restaurant.

*Yuzu can be found at international markets, or online. If yuzu juice is unavailable you can always use 3 parts lime juice to 1 part orange juice.