Chef Jason Duffy's Recipe
BBQ Chip Crusted Lake Erie Pickerel, Sweet Pea Purée, Dill-Smoked Paprika Corn Milk
Fish:
10 oz. pickerel filet, skin on
1 small bag of BBQ chips, crushed
Salt & pepper
1.75 oz. flour
2 eggs, whisked
Season fish with salt & pepper. Cover in flour and tap away excess. Dip in egg and finally crust your fish with the chips. Heat a frying pan with 1 tbsp of canola oil and 1 tbsp of butter. Fry fish 2-3 minutes each side.
Pea purée:
1 oz. chopped shallots
1 branch of chopped thyme
1 clove chopped garlic
8 oz. frozen peas
3 tbsp. white wine
½ cup chicken stock
2 tsp. rice vinegar
1 tsp. sugar
Salt & pepper
Sweat shallots, garlic & thyme. Add wine & reduce by half. Add peas, stock, vinegar & sugar, bring to a boil, reduce heat and let simmer for 5 minutes. Strain and purée in robot coupe with 1 oz. of milk.
Dill-smoked paprika corn milk:
7 oz. corn, preferably fresh off the cob
¾ cup 2% milk
½ tsp. smoked paprika
1 oz. butter
Salt & pepper
1 tbsp. roughly chopped dill
Lightly sweat corn with butter. Add milk, smoked paprika, salt & pepper. Let simmer for 8 minutes. Blend together then strain in an extra fine strainer. This should leave a milky smooth sauce. Add dill right before serving.
Fish:
10 oz. pickerel filet, skin on
1 small bag of BBQ chips, crushed
Salt & pepper
1.75 oz. flour
2 eggs, whisked
Season fish with salt & pepper. Cover in flour and tap away excess. Dip in egg and finally crust your fish with the chips. Heat a frying pan with 1 tbsp of canola oil and 1 tbsp of butter. Fry fish 2-3 minutes each side.
Pea purée:
1 oz. chopped shallots
1 branch of chopped thyme
1 clove chopped garlic
8 oz. frozen peas
3 tbsp. white wine
½ cup chicken stock
2 tsp. rice vinegar
1 tsp. sugar
Salt & pepper
Sweat shallots, garlic & thyme. Add wine & reduce by half. Add peas, stock, vinegar & sugar, bring to a boil, reduce heat and let simmer for 5 minutes. Strain and purée in robot coupe with 1 oz. of milk.
Dill-smoked paprika corn milk:
7 oz. corn, preferably fresh off the cob
¾ cup 2% milk
½ tsp. smoked paprika
1 oz. butter
Salt & pepper
1 tbsp. roughly chopped dill
Lightly sweat corn with butter. Add milk, smoked paprika, salt & pepper. Let simmer for 8 minutes. Blend together then strain in an extra fine strainer. This should leave a milky smooth sauce. Add dill right before serving.