Risotto With Peas & Yellow Perch Fillets Recipe
1 batch risotto
8 Lake Erie yellow perch fillets, about 2 oz. each*
1 tbsp olive oil
1 tsp salt
1 tbsp vegetable oil
2 tbsp butter
1/2 cup frothed butter sauce
Sprigs of chervil or minced chives
* Any fish of similar qualities will work as a stand-in.
Step 1: Begin cooking the risotto, and when the risotto is nearly done, pat the perch fillets dry with paper towels. Rub them lightly with olive oil and sprinkle with salt.
Step 2: Heat a large nonstick skillet on medium-high and add the vegetable oil and butter.
Step 3: When the butter has stopped foaming, add the fillets skin side down and immediately place a slightly smaller skillet over them to prevent curling.
Step 4: After about 2 minutes, remove the top skillet, flip the fish, and cook uncovered until done, about 2 minutes more. Transfer the fish to a warm plate.
Step 5: Finish the risotto. Plate individually or on a serving platter, topping the risotto with perch fillets arranged skin side up. Finish with butter sauce, if desired, and the garnish.
Substitutions: Pickerel fillets (pictured) cut into small portions work just as nicely in this dish as the perch. And looking beyond local sources, red mullet is a superb and prettily coloured alternative.
Suggested wine: crisp Soave
Reprinted with permission from Mark McEwan’s Great Food At Home (2010 Penguin Group Canada).
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