- 1 cup white vinegar
- 1 tbsp dried oregano
- 2 tsp salt 4 cloves garlic
- 1/2 cup sugar
- 1/4 tsp dried chili flakes
- 1 tbsp mustard seeds
- 2 bay leaves
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 orange bell pepper, seeded and diced
- 1 cucumber, diced
- 1 small head cauliflower, cored and cut into small florets
- 1 jalapeno pepper, seeded and finely diced
Summer Corn Sauce
- 6 cobs fresh sweet corn
- 2 tsp salt
- 1/2 cup unsalted butter, cubed
- 1/2 cup all-purpose flour,
- sifted 2 tsp salt
- 1 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- 2 lb pickerel fillets, cleaned
- 3 tbsp unsalted butter
- Coarse sea salt and cracked black pepper
- Fresh dill to garnish
- Heat all pickling liquid ingredients and simmer for 5 minutes.
- Remove from heat and chill to room temperature.
- Poor liquid over the cut vegetables and stir to incorporate evenly.
- Refrigerate for 3 to 4 hours, preferably overnight. Before using in the recipe, drain vegetables of the liquid.
Corn Corn Sauce
- Grate the cobs of corn on a cheese grater, making sure to get all of the flesh.
- Place all of the grated corn into a fine-mesh strainer and push the juice through with a ladle. If you have disposable gloves, squeeze the corn until no more juice remains.
- Take the strained juice and heat it to boiling on the stove.
- Simmer for 5 minutes. The sauce will begin to thicken naturally.
- Season with salt. 6. Remove from heat and whisk in the cold unsalted butter. Check salt seasoning and reserve sauce off of direct heat.
- Combine flour, salt, pepper and cayenne in a bowl and mix well. Place in a long, flat dish.
- Pat the pickerel filets dry with paper towel to remove any excess moisture.
- Coat each side of the fish in the flour dredge.
- Heat the unsalted butter over medium-high heat until it froths and starts to smell slightly nutty.
- Add the fish and cook for approximately 2 minutes, shaking the pan occasionally.
- Flip the fish over. The one side should have a nice golden brown crust.
- Continue cooking on the other side for 1 to 2 minutes, depending on the thickness of the fish.
- Transfer fillets to a plate lined with paper towel. You can spoon the remaining pan butter over the fish at this point if you like. Season fish with a bit of coarse sea salt and cracked black pepper.
- Place 2 to 3 tbsp of corn sauce on each plate.
- Place a piece of fish on top of the sauce and place approximately 1 to 2 tbsp of pickles on top of the fish.
- Garnish with fresh dill.
- Serve and enjoy.
Photo credit: Lor Brand
PASSERO is celebrated local chef, Scott Bagshaw’s latest restaurant. If features Italian cuisine with menu items such as scallop crudo with lomo and lemon oil, salt-roasted beets with pistachio butter, blood orange and salsa verde, and of course, plenty of delicious house pastas.