Recipes

Seared Pickerel

If you’re looking for a fresh twist on your dining experience, this Seared Pickerel recipe is a delightful choice!

Its combination of fondant potatoes, za’atar-roasted cauliflower, shaved fennel and gribiche sauce will surely impress your guests and make your celebrations even more special.

The Ingredients

pickerel - (4) 6-8 oz filets
za'atar roasted cauliflower - 1 head cauliflower
fondant potato - 2 potatoes
fondant potato - 2 potatoes
shaved fennel - 1 bulb

For The Gribiche Sauce

hard boiled eggs - 2
Dijon mustard - 1 tbsp
white wine vinegar - 1 tbsp
roughly chopped capers - 1 tbsp
gherkins finely chopped - 3
garlic clove chopped - 1
chopped parsley - 1 tbsp
chopped chives - 5 springs
chopped tarragon - 1 tbsp
honey - 1 teaspoon
olive oil - ¼ cup
salt and pepper to taste

Fondant Potato

Step 1
Peel and cut potatoes into ¾-inch thick rounds and place them flat down in an oven-safe dish.
Step 2
Warm up about 2 cups of duck fat and pour over top of the potatoes.
Step 3
Oven set to 350.
Step 4
Bake for about 20 minutes or until you can gently pierce with a fork.
Step 5
Set aside and let it cool.
Step 6
Then pan-sear the potato until golden brown on each side.

Roasted Cauliflower

Step 1
Break down cauliflower into medium size florets.
Step 2
Toss in olive oil and salt.
Step 3
Roast at 450 for 15 min.
Step 4
Remove and immediately toss in shaved fennel and 1tbsp Za’atar seasoning.
Step 5
Set aside to cool.

Gribiche Sauce

Step 1
Add eggs, Dijon mustard, white vinegar, honey, salt, pepper and garlic to a food processor.
Step 2
Add olive oil slowly to emulsify.
Step 3
Then add the rest of the ingredients.

Pickerel Cooking Process

Step 1
Set oven to 450.
Step 2
Get a non-stick pan and add 1 tbsp oil. Bring to a medium/high heat.
Step 3
Place pickerel skin side down.
Step 4
Let sear for 2 min then toss in the oven for about 6 min still skin side down.