Crispy-Skin Pickerel With Field Peas And PancettaRecipe By: Kristen Eppich
Total Time: 40 minutes
Prep Time: 25 minutes
Tender pan-fried fish with a crispy, succulent skin is about as good as it gets. Freshwater fish is perfect for that; its thinner skin is ideal for crispy-skin frying.
- 1 tsp vegetable oil
- 125 g pancetta, cut into 1/4″ cubes
- 1 1/2 – 1 4/5 lb. whole pickerel, filleted
- Salt and freshly ground pepper
- 1 cup chopped onions
- 2 tsp chopped garlic
- 1 1/2 cups shelled fresh field peas
- 1/2 lb. asparagus, trimmed, cut into 1″ pieces
- 1/3 cup white wine
- 2 tbsp butter
- 2 tbsp picked chervil leaves
- 1 tsp finely grated lemon zest
- 1 tsp lemon juice
Directions Yield: Serves 4
- Heat cast-iron pan over medium-low. Add oil, then pancetta, and cook until fat is rendered and pancetta is crisp, 5 to 6 minutes. Using slotted spoon, remove pancetta to plate and reserve. Leave fat in pan.
- Cut each fish fillet in half to make four pieces. Season with salt and pepper. Increase pan heat to medium-high. Working in batches, cook fish, flesh-side down, for 1 minutes. Flip and gently press with spatula to ensure all skin has contact with pan. Cook for 5 to 7 minutes or until flesh is opaque and skin is very crisp. Remove to platter and repeat with remaining fish. Set aside.
- Add onions and garlic to pan and stir to coat in pan drippings. Cook for 3 to 4 minutes or until onions are tender. Stir in peas and asparagus, and cook for 2 minutes. Add wine and cook until it has almost evaporated and vegetables are tender-crisp. Stir in butter, chervil, lemon zest and lemon juice. Season with salt and pepper to taste.
- Spoon pea mixture onto plates and top each with fish.