Wild Alaska Pollock Pan Bagnat

Name: Wild Alaska Pollock Pan Bagnat | Food Service Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 3lb Redi Cuts™; Wild Alaska Pollock Diamond Cut, 0.36 oz, Skinless, Boneless; 6 Plum Tomato (thinly sliced); Salt; 1 Tbsp Dijon Mustard; 1/3 Cup Extra Virgin Olive Oil; 6 Scallions, thinly sliced; 12 (4 oz each) Pieces Baguette, split; 12 Ounces Tapenade; Fresh Basil Leaves; 12 Ounces Fennel, shaved; 36 Oil Cured Anchovies (drained); 8 Ounces Roasted Red Bell Pepper (julienned)

12 servings

Ingredients

3lb Redi Cuts™ Wild Alaska Pollock Diamond Cut, 0.36 oz, Skinless, Boneless
6 Plum Tomato (thinly sliced)
Salt
1 Tbsp Dijon Mustard
1/3 Cup Extra Virgin Olive Oil
6 Scallions, thinly sliced
12 (4 oz each) Pieces Baguette, split
12 Ounces Tapenade
Fresh Basil Leaves
12 Ounces Fennel, shaved
36 Oil Cured Anchovies (drained)
8 Ounces Roasted Red Bell Pepper (julienned)

Directions

Cook Redi Cuts™ Wild Alaska Pollock per instructions; set aside.
Sprinkle plum tomatoes with salt; set aside.
Combine Alaska Pollock with mustard, oil, scallions; set aside.
Spread bottom sides of baguettes with tapenade and basil leaves and layer with fennel, tomatoes, anchovies, Alaska Pollock mixture, and red peppers.
Wrap sandwiches in plastic wrap and weight down. Refrigerate 4 hours or overnight before serving.