Chef Norm Pastorin
Manitoba’s favourite fish is sauced with a rich, tart take on meunière. Fried capers and their brine impart a kick of acidity.
4 5-7 oz pickerel fillets
salt and white pepper, to taste
1 cup flour
8 Tbsp extra virgin olive oil
1 cup white wine
2 cups frozen butter, diced
2 Tbsp lemon juice
4 Tbsp capers, deep fried
4 tsp caper brine
1 radish, sliced
1 chive, cut in 2 inch sticks
4 1/2 cups water
4 cups Israeli pearl couscous
1 Tbsp extra virgin olive oil
2 Tbsp butter
4 cups mushrooms, quartered
1 bulb fennel, thinly sliced
1 leek, thinly sliced
4 cups kale, torn into small pieces
salt and pepper, to taste
- Season both sides of each fillet with salt and white pepper. Dredge fillets in flour, shaking off excess.
- In a pan over medium high heat, heat olive oil. Sear fillets on both sides, 90 seconds to 2 min per side. Place fillets on sheet pan. Resting fillets will finish cooking on pan.
- Pour any excess oil from pan. Deglaze pan with white wine, decrease heat to low, and reduce liquid by half, about 3-5 min.
- Swirling the pan continuously in a circle, add butter a few pieces at a time. Once all butter is melted, finish sauce with lemon juice, caper brine, and salt and pepper.
- Bring water to a boil. In a saucepan over medium heat, combine boiling water and couscous. Simmer until tender, about 8-10 min.
- Remove from heat and spread couscous on a baking sheet to cool. For best results, make a day in advance and keep in refrigerator overnight.
- Heat olive oil and butter in a pan over medium heat. Sauté mushrooms until browned, about 1 min, then add fennel, leeks, and couscous. Sauté for 2 additional minutes.
4. Add kale and season with salt and pepper to taste. To serve, add couscous to plate and gently flatten with a spoon. Place pickerel fillet on top, spread with sauce, and garnish with fried capers, radish, and chives.
Yield 4 servings