Pan-Fried Manitoba Pickerel With Summer Corn Sauce and Giardiniera Pickles

Why We Love Manitoba

INGREDIENTS

Pickling Liquid

  • 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 

Giardiniera Pickles

  • 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 

Pickerel

  • 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

METHOD

Giardiniera Pickles

  1. Heat all pickling liquid ingredients and simmer for 5 minutes. 
  2. Remove from heat and chill to room temperature. 
  3. Poor liquid over the cut vegetables and stir to incorporate evenly. 
  4. Refrigerate for 3 to 4 hours, preferably overnight. Before using in the recipe, drain vegetables of the liquid.  

Corn Corn Sauce

  1. Grate the cobs of corn on a cheese grater, making sure to get all of the flesh. 
  2. 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. 
  3. Take the strained juice and heat it to boiling on the stove.
  4. Simmer for 5 minutes. The sauce will begin to thicken naturally. 
  5. Season with salt. 6. Remove from heat and whisk in the cold unsalted butter. Check salt seasoning and reserve sauce off of direct heat.  

Pickerel

  1. Combine flour, salt, pepper and cayenne in a bowl and mix well. Place in a long, flat dish. 
  2. Pat the pickerel filets dry with paper towel to remove any excess moisture. 
  3. Coat each side of the fish in the flour dredge. 
  4. Heat the unsalted butter over medium-high heat until it froths and starts to smell slightly nutty. 
  5. Add the fish and cook for approximately 2 minutes, shaking the pan occasionally. 
  6. Flip the fish over. The one side should have a nice golden brown crust. 
  7. Continue cooking on the other side for 1 to 2 minutes, depending on the thickness of the fish. 
  8. 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.  

To Plate

  1. Place 2 to 3 tbsp of corn sauce on each plate. 
  2. Place a piece of fish on top of the sauce and place approximately 1 to 2 tbsp of pickles on top of the fish. 
  3. Garnish with fresh dill. 
  4. Serve and enjoy.   

Recipe courtesy of Passero, located at The Forks Market.

Photo credit: Lor Brand

Scott Bagshaw
Scott Bagshaw

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.

www.passerowinnipeg.com

Posted on Monday, June 29th, 2020
Filed under Food | Recipes

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