Ease of Preparation: Medium
Yield: 4 servings
Chef Siobhan Detkavich is cooking for… Scorpio! So… what does a Fire Sign with a ruling planet of Mars eat? Pickerel is a fish that can stand up to the bold flavours that water-sign Scorpio craves. Saffron brings a golden hue to this plate, a reference to Scorpio being the alchemist and creating gold from lead.
Ingredients:
Saffron Beurre Blanc:
- ½ cup (120 ml) dry white wine
- ½ cup (120 ml) white wine vinegar
- 2 shallots, peeled and very finely diced
- 1 tablespoon (15 ml)
- ¾ cup (180 ml) cold salted butter, cut into tablespoon-sized chunks
- Salt and black pepper
Fennel:
- 1 bulb fennel, cut into 8 wedges (base intact, reserve some fronds to garnish)
- 2 tablespoons (30 ml) olive oil
- ½ cup (120 ml) white wine
- Salt and pepper
Pickerel:
- 4 pickerel fillets, skin on, pin bones removed, tail end and belly cut away
- Salt and pepper
- Olive oil
- Butter, for basting
- Saffron Beurre Blanc
- Fennel
- Fennel Fronds, to garnish
Method:
For the Saffron Beurre Blanc:
Have the butter ready (cut and in a small bowl).
In a medium saucepan, bring wine and vinegar to a boil. Add the shallots and saffron. Lower heat to a simmer and cook until reduced to about 3-4 tablespoons (45-60 ml).
Remove pan from heat and whisk in a couple of pieces of the cold butter.
Set pan over very low heat and continue whisking butter into sauce one chunk at a time, allowing each piece to melt before adding more, maintaining low heat and never allowing the sauce come to a boil; move the pan on and off the element if needed.
Season with salt and pepper.
Keep warm (not hot).
For the Fennel:
Heat olive oil in a cast iron pan over medium-high heat.
Sear the fennel in olive oil until golden brown, 2-3 minutes, flip and season with salt and pepper. Cook for 2 minutes more.
Add the white wine to the pan. Cover the pan with a lid and turn off the heat under it.
For the Pickerel:
Season fish with salt and pepper on the flesh side.
In a non-stick pan over medium-high heat, sear the pickerel fillets in olive oil, skin side down, until a crust forms, 2-3 minutes.
Flip the fillets, add butter to pan and start basting the fish. Continue cooking until just cooked through, 3-4 minutes (may vary depending on the thickness of the fillets) – finish in oven if needed.
To Serve:
Serve the Pickerel with Saffron Beurre Blanc and Fennel.
Garnish neatly with fennel fronds and serve immediately.
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