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Pan Roasted Pickerel With Wild Ramp Risotto Recipe

House Home Photo Pan Roasted Pickerel With Wild Ramp Risotto Recipe

Toronto chef and Food Network star Mark McEwan's favourite summer dish. Watch Lynda Reeves and Mark McEwan demonstrate a version of this recipe on our Online TV show. Mark uses wild morels, fava beans and white truffle paste in the video, but here, wild ramps also work well in this risotto.

Yield: 
2 servings
Ingredients: 

Risotto
2 tbsp finely chopped onion
3 tbsp butter
Pepper to taste
1 cup carnaroli risotto rice
2 oz. dry white wine
4 cups rich chicken stock
Wild ramp bulbs (wild leeks)
Salt and pepper to taste
Ramp leaves
1 tbsp grated Parmesan Reggiano cheese
Chives to taste
1 tbsp 35% cream

Citrus Butter
1 tbsp lemon juice
1 tbsp white wine
1 tbsp shallots finely chopped
1 tsp pickled ginger
1 tbsp rice wine vinegar
1 tbsp 35% cream
2 tbsp butter cut into 1/2" cubes
Salt and white pepper to taste

Panfried Pickerel
1 tbsp butter
1 tbsp oil
Fillets of pickerel (one per serving)
Salt and pepper to taste

Instructions: 

Risotto

Step 1: Sauté onion, butter and pepper until clear, about 4 minutes. Add rice and mix thoroughly. Allow rice to sit for one minute and add wine to deglaze. Reduce by half. Slowly start adding a ladle at a time of stock and stir until absorbed. Repeat until all the stock is combined and absorbed, and rice is al dente.

Step 2: In an oven, roast the ramp bulbs until golden brown and season with salt and pepper to taste.

Step 3: Sauté ramp leaves in butter with salt and pepper.

Step 4: Fold in the ramp bulbs and leaves into the risotto. Add remaining butter, cheese, chives and cream to finish the risotto.

Citrus Butter

Step 1: Place lemon juice, white wine, shallots, pickled ginger and rice wine vinegar into a small saucepan and reduce by half. Add cream and reduce by half again.

Step 2: Blitz the butter cubes using a hard blender. Strain into the saucepan and season with salt and pepper.

Panfried Pickerel

Step 1: Place equal amounts of butter and oil into a saucepan and heat until a light haze rises off the pan.

Step 2: Season pickerel with salt and pepper to taste. Place into the pan with the skin side down. The fish will begin to curl on the sides. Once it turns a light brown colour, flip and fry for another three minutes. Serve over risotto.

Watch Mark McEwan and Lynda Reeves demonstrate a version of this recipe with wild morels and fava beans in Episode 29 of H&H Online TV.

For another delicious recipe from Mark McEwan, try his Fusilli Al Forno pasta recipe.

Author: 

Mark McEwan

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