Quinoa Crusted Pollock - Frugé Seafood

Ingredients

• 1 cup quinoa — any color
• 1-1/2 cups chicken stock
• 1/4 teaspoon salt
• 4 seven ounce pollock fillet — skin removed
• 3-1/2 ounces all-purpose flour
• 1 egg — beaten
• 7 ounces quinoa — cooked al dente
• 3 ounces Olive Oil
• 3 ounces butter
• 8 ounces parsley roots — trimmed and washed well or peeled
• 1 cup heavy cream
• 1/3 cup butter
• to taste – salt and white pepper
• 1-1/2 tablespoons olive oil
• 2 medium shallots — julienned
• 1 tablespoon garlic — minced
• 5 ounces kalettes
• 4 ounces grape tomatoes — halved
• 2 tablespoons balsamic vinegar
• 1 teaspoon fresh thyme — chopped
• 2 teaspoons garlic — minced
• salt
• 1 3/4 teaspoon ground turmeric
• 1/2 lemon — juiced
• 2 egg yolks
• 1 cup canola oil
• 2 tablespoons water
• 1 tablespoon white wine vinegar