Chef Ben Kramer,
The pungent rye strikes first, then the sweetness of the tomatoes comes through with the mild fish playing a bass note. The warmth of the whisky spreads its glow to finish. Chef Ben buys his pike directly from Bear Cat Fisheries in Matlock. When the pike reaches your plate, it’s only a day or two out of the water. Note: the candied tomatoes should be marinated overnight.
4, 5 oz portions of pike
1 cup Crown Royal whisky
1/3 cup pure maple syrup
salt and pepper to taste
1 cup cherry tomatoes, halved
1/4 cup sugar
juice of 1 lemon
1. In a small bowl, toss tomatoes and sugar. Refrigerate overnight.
2. Drain excess liquid, add lemon juice and cook gently over low heat until soft, 2-3 min.
1. In a small dish, combine whisky and syrup. Add fish and marinate for 2 hours.
2. Remove fish from marinade. Season both sides lightly with salt and pepper.
3. Over medium heat, in a skillet, heat oil and sear each side of fish over medium heat, 2-3 min per side.
4. On a plate, garnish fish with candied tomatoes and accent with greens or vegetables.
Yield 4 servings