Hemp-Seed Pickerel with Northern Pike Caviar and Lemon-Caper Butter

Chef Grant Mitchell
Nicolino’s

Regional ingredients are showcased in this light main dish. Two of the province’s most popular freshwater fish pair perfectly with the delicate nuttiness of hemp seed.

Ingredients
Lemon-Caper Butter
2 cups salted butter, room temperature
2 Tbsp capers
2 Tbsp caper brine
zest and juice of two lemons
1 tsp salt
1 tsp cracked black pepper

Hemp-Seed Pickerel
4 large pickerel fillets, bones removed
2 cups hemp seeds
4 Tbsp northern pike caviar
2 bunches fresh watercress
1 Tbsp butter
1 Tbsp olive oil

Method
Lemon-Caper Butter

1. In a bowl, combine all ingredients.
2. 2Place in refrigerator to harden.

Hemp-Seed Pickerel

1. In a shallow dish, place hemp seeds. Press each fillet into seeds to coat.
2. In a frying pan over medium-high heat, add butter and olive oil. Cook fillets in pan for 3-4 mins on each side until golden.
3. Serve fillets on top of watercress. Top with lemon-caper butter and 1 Tbsp caviar.

Yield 4 servings