– courtesy Rousseau House, Ancaster
Lake Huron Pickerel with Carrots & Peas
2 fresh pickerel filets, skin on
Season fish generously on both sides with kosher salt. In a hot, lightly oiled cast iron skillet, place fish skin down and leave on the heat for one to two minutes, then place pan in preheated 425°F oven for three to four minutes, until flesh is firm to the touch but still slightly translucent. Remove from pan. To plate: using the back of a spoon create a smear of Carrot Puree, add fish and Carrots & Peas.
Carrot Puree
2 large carrots
1 cup 10% cream
Peel and dice two large carrots. Place in a heavy bottomed pot and add cream to cover. Season generously with kosher salt and cook on medium/low until tender, approximately 15 minutes. Remove from heat and strain, reserving liquid. Place carrots in blender with some cooking liquid and puree until smooth, adding more liquid if needed. Season to taste and adjust if necessary.
Carrots & Peas
8 pearl onions
2 heirloom carrots
50g unsalted butter
1 cup green peas
100mL vegetable stock
chives, finely chopped
Peel onions and blanch in salted boiling water for one to two minutes. Remove from water, cool and slice into rounds. Peel and dice carrots into 1 cm cubes, place in pot and cover with cold salted water. Over medium heat bring carrots to the boil and allow to boil for one min. Remove from heat and strain. In a large pan gently melt butter, being careful not to colour the butter. Add carrots, onions and green peas, toss the vegetables in the butter to coat them nicely. Add vegetable stock, gently cook until almost all liquid has reduced, leaving a nice glaze on the vegetables. Finish with finely chopped chives and taste for seasoning.