Great Lakes White Fish with Fennel and Apple

Poppy seed
(Team of 4)
Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient 1. Clean fish, filet and score skin as

White fish whole cut demonstrated.
2 pc into fillets cut in 2. Clean fennel bulb. Remove core and
halve cut into julienne.
3. Peel apple, core and cut into julienne.
tt Salt
4. Heat oil/clarified butter in iron skillet
tt Pepper white ground over medium heat.
50 g Flour all purpose 5. Season filets with salt and pepper.
60 ml Butter clarified or oil Dredge fish in flour and shake off
excess
1 ea Lemon juice of 6. Place fish in pan flesh side down
120 ml Apple juice (presentation side).
Butter softened 7. Sauté until golden brown. Turn over
100 g with spatula and brown other side.
salted
Fennel clean, cored 8. Remove from heat and keep warm.
.5 bulb 9. Season fennel and apple with salt and
julienne
Apple Granny Smith pepper and poppy seeds. Add to the
2 ea iron skillet and sauté lightly. Remove
peeled cored julienne
from skillet and set aside.
1 sprig Thyme minced
10. To the skillet, add butter, thyme and
200 ml Wine white shallot, sauté until tender.
tt Salt 11. Add wine, lemon and apple juice and
tt Pepper white ground reduce au sec
12. Pour liquid over the cooked fish filet
garnish top with apple and fennel
mixture.
13. Adjust seasoning
14. Serve immediately.

NOTES:
 Sorrel Butter
(Team of 4)

Yield: 150 grams

INGREDIENTS: METHOD:

Quantity Ingredient 1. Using a food processor, process the

Butter, unsalted butter at low speed until smooth and
125 g creamy.
softened
Sorrel leaves 2. Add the remaining ingredients and
1 bunch process slowly until completely mixed.
chiffonade
3. Roll the butter into a cylinder about 2.5
Lemon juice and zest
1 pc cm thick in a sheet of parchment or wax
of
paper. Chill until firm.
tt Salt 4. To serve, cut slices .5 cm thick and place
tt Pepper white ground on broiled or pan-fried fish just before
service.

NOTES:
 Pickled Heirloom Carrots
(Team of 4)

Yield: 4 servings

INGREDIENTS: METHOD:

Quantity Ingredient To Cook Rice

1. In a saucepot with enough salted boiling
Carrots
water to cover carrots, bring to a simmer.
Carrot Heirloom Add sugar, clove, thyme and vinegar.
1 kg
peeled trimmed 2. Add carrots and simmer until just tender.
Pickling Broth Remove carrots from pickling broth and
142 g Sugar cool. Reserve carrots for wild rice salad.
250 ml Vinegar white wine 3. Return cooking liquid over moderate heat
and reduce broth to a syrup consistency.
1 litre Water Remove from stove reserve syrup for
2 sprig Thyme fresh minced plating.
2 pc Clove whole
tt Salt

NOTES:
 Hen of the Woods Mushroom, Black Walnut,
Heirloom Carrot and Puffed Wild Rice
(Team of 4)

Yield: 4 servings

INGREDIENTS: METHOD:

Quantity Ingredient To Cook Rice

4. In a saucepot with enough salted boiling
Mushrooms
water to cover rice, bring to a simmer.
15 ml Oil olive Continue to cook over low heat until
Mushroom hen of the grains are tender. Remove from heat and
142 g
woods drain rice and spread out on baking sheet
Onion cooking small lined with absorbent paper towels. Ensure
1 ea
dice rice is dry.
2 sprig Thyme fresh minced 5. Heat deep fryer to 340° F. Carefully fry
Oregano fresh rice until it puffs. Set aside.
2 sprig To Cook Mushrooms
minced
6. Heat oil in large sauté pan over medium
tt Salt
heat. Add mushrooms, herbs and onions;
tt Pepper white ground sauté until tender. Remove and set aside.
Rice To Assemble
60 ml Chicken stock 7. Add the pickled carrots, rice and walnuts
to the mushroom mixture.
125 g Wild rice, blanched 8. Serve with fish.
Garnish
Canadian Black
80 g
Walnut toasted
125 g Carrots pickled sliced

NOTES: