Herb crusted pickerel with roasted beet chips
Prep
15 min
Total
27 min
Serves
4
This golden pickerel is coated with herb-infused breadcrumbs and served with a side of beet fries and caper aioli.
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Ingredients
4
boneless skinless pickerel filets
6
medium heirloom beets, (cut in 1/2 inch fries)
2 cups
breadcrumbs
1 cup
chopped fresh herbs, (parsley, basil, chives)
1 cup
flour
2
eggs
1 splash
milk
Salt and pepper, to taste
1/2 cup
extra virgin olive oil
Big nub of
butter
Aioli
1/2 cup
capers
1 cup
mayonnaise
1 handful
fresh dill, chopped
1
lemon, juice and zested
1 tbsp
grain mustard
Instructions
- Toss beet fries in olive oil and season with salt and pepper. In a large cast iron pan on medium heat cook for 3 minutes per side or until golden.
- Mix breadcrumbs with herbs and season with salt and pepper. Dust filets with flour. Mix eggs and milk and coat filets. Press filets into breadcrumbs.
- Heat a generous amount of olive oil and a nub of butter in a large cast iron pan on medium heat. Sauté for 2 minutes on each side or until golden.
- To make aioli, place mayonnaise, capers, mustard, dill, lemon juice and zest in a food processor and pulse for 1 minute.
- Neatly stack beet chips and top with golden pickerel. Add a dollop of aioli and some sprouts as garish.