Cornmeal Crusted Baby Pickerel and Rainbow Trout

Chef Terry Gereta, 
Fusion Grill

Chef Terry Gereta adds colour to this fish dish with purple potatoes. These South American tubers are grown by Scot McTaggart’s mother-in-law in the restaurant’s St. Andrews area garden.
Wine pairing: Peninsula Ridge Estates Winery Inox Chardonnay

Ingredients
Warm potato and arugula salad
4 tomatoes, peeled and seeded
2 red peppers, roasted
8 new or purple potatoes, boiled
2 Tbsp extra virgin olive oil
Salt & pepper, to taste
2 Tbsp chopped green onion
1/4 lb arugula

Fish
4 fillets pickerel
4 fillets trout
Salt & pepper, to taste
2 cups cornmeal

Butter sauce
1/4 cup butter
2 Tbsp capers
2 Tbsp roasted garlic

Method
Warm potato and arugula salad

1. In a large bowl, combine all ingredients except arugula. Place bowl in a warm spot until ready to serve.

Fish

1. Dredge the pickerel and trout in cornmeal. Season with salt and pepper.
2. In a frying pan, heat oil and sauté coated fish.

Butter sauce

1. In a small frying pan, on medium-low heat, sauté the butter, capers and roasted garlic until butter is brown.

To serve

1. Toss salad with arugula. Place in the centre of each plate.
2. Place one slice each of pickerel and trout on salad.
3. Spoon butter sauce around the salad.

Yields 4 servings