Chef Michael Neil,
Pineridge Hollow
The strong flavour of whitefish is elegantly contrasted against the muted essence of pickerel. Tangy sorrel leaves, mixed with fresh sweet tomatoes, make this fish course light and summery.
Ingredients
Roulade
8 small pickerel fillets
2 cups smoked whitefish, meat only
8 Tbsp crumbled goat cheese
1 Tbsp finely chopped chives
1 Tbsp lemon juice
1 tsp worcestershire sauce
salt and pepper to taste
Heirloom Tomato Salad
4 heirloom cherry tomatoes, quartered
1 medium red onion, shaved
18 fresh sorrel leaves, torn
2 Tbsp finely chopped chives
Lemon Chive Dressing
1/4 cup white wine vinegar
1 cup canola oil
juice of one lemon
3 Tbsp finely chopped garlic chive
salt and pepper to taste
Method
Roulade
1. Preheat oven to 350°F.
2. In a mixing bowl, combine all ingredients, except fillets, until a ball forms.
3. Lay fillets on a cutting board, flesh side up.
4. Divide whitefish mixture evenly and spread across each fillet. Roll fillets jelly roll-style.
5. Dab seams of each roll with butter and squeeze a few drops of lemon juice over top.
6. Bake fillets on a pan for 20 mins or until fish is tender.
Salad
1. In a blender, mix all dressing ingredients, except canola oil, for 1 min. Add oil slowly to blender. Season with salt and pepper.
2. Arrange salad, alternating shaved red onion, tomatoes, and sorrel leaves.
3. Drizzle with dressing and top with roulade.
Yield 8 servings