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Pickerel Cheek Pops

Pickerel Cheek Pops
Delicate pickerel is accented here with sourness of cabbage, sweetness of harissa mayo, and nuttiness of puffed wild rice.


Garlic Confit
6 garlic cloves
1/2 cup vegetable oil

Braised Cabbage
2 cups red cabbage, cut into small pieces
1 star anise seed
1/4 cinnamon stick
1/4 tsp salt
1 Tbsp onion, chopped
2 Tbsp apple cider vinegar
1 tsp sugar granulated
1 bay leaf
1 tsp vegetable oil

Harissa Mayo
3 Tbsp Miracle Whip
1 tsp harissa paste

Wild Rice Puffs
1 Tbsp wild rice
1/2 cup vegetable oil

Pickerel Cheek Skewers
1 1/3 cup tempura batter
1 cup water
18 pickerel cheeks
6 6-inch bamboo skewers
Vegetable oil for frying

2 lemon wedges
2 sprigs of parsley


Garlic Confit

1. Heat oil to 250° F. Add peeled garlic cloves. Make sure cloves are covered in oil.

2. Cook for 2 hours to poach the garlic.

3. Remove from heat and let cool.

Braised Cabbage

1. Heat oil in a pan. Add whole spices, chopped onion and sauté for 2-3 minutes.

2. Add cabbage and sauté for another 2 minutes.

3. Add remaining ingredients. Cover and let cook at lower temperature for 45 minutes or until tender. Stir occasionally.

4. Turn off heat and let sit with cover on.

Harissa Mayo

1. Mix harissa paste and Miracle Whip evenly.

2. Set side until needed.


Wild Rice Puffs

1. Heat oil to 375° F.

2. Carefully add wild rice. Cook for 5-10 seconds.

3. Immediately strain through a metal strainer.

4. Place rice puffs on a paper towel to soak up extra oil.

Pickerel Cheeks Skewers

1. Make a batter with tempura flour and water. Avoid over mixing.

2. Dry the pickerel cheeks with a paper towel. Place 3 pickerel cheeks on each skewer.

3. Coat pickerel cheeks evenly with the prepared batter.

4. Deep fry the battered pickerel cheeks in oil at 350° F for 3-5 minutes or until golden brown in colour.

5. Plating: Use your creativity to arrange everything prepared on the plate. Garnish with a lemon wedge, sprig of parsley or micro greens.

Yield 2 servings

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