Strawberry Sassafras Glazed Pickerel Over Fiddleheads And Hominy

3

PREP TIME

20 min

TOTAL TIME

55 min

Serves

2

Strawberry Sassafras Glazed Pickerel Over Fiddleheads And Hominy

(Produced by Chantal Bragranza, Radiyah Chowdhury and Sun Ngo; Photography, food and prop styling: Kirsten Buck; Illustrations: Lianne Marie Leda Charlie)

This pickerel recipe from chef Tawnya Brant—the owner of Yawékon, a takeout restaurant that serves Haudenosaunee fusion cuisine to the large community of Six Nations in southwestern Ontario—riffs on one of her favourite drinks: strawberry and sumac juice.


Glaze

  • 3 cups brewed sassafras tea
  • 1/4 cup maple syrup
  • 2 cups fresh or frozen strawberries , hulled
  • 2 tbsp maple vinegar , or apple cider vinegar

Pickerel

  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1//3 cup hemp hearts
  • 340 g fillets pickerel
  • 1/4 tsp ramp powder , (optional)
  • 1/4 tsp smoked salt

Fiddleheads and Hominy

  • 2 tbsp sunflower oil
  • 2 cups canned hominy , drained and rinsed
  • 1 cup fiddleheads , rinsed well
  • 1/2 tsp smoked salt

Instructions

  1. Position rack in centre of oven and preheat to 350F.
  2. Glaze: Combine tea and maple syrup in a medium saucepan set over medium-high. Boil until reduced by half, about 10 min. Add strawberries. Simmer until berries can be easily mashed, about 5 min more. Stir in vinegar. Set aside.
  3. Pickerel: Combine seeds and hemp hearts in a mortar and pestle or blender. Crush, or blend, until very fine. Spread over a plate. Pat fish dry with paper towels. Coat each fillet with seed mixture. Transfer to a baking sheet. Sprinkle tops of fish with ramp powder and ¼ tsp smoked salt.
  4. Bake until fish is cooked through, about 20 min.
  5. Fiddleheads and Hominy: Meanwhile, boil a small saucepan of water over medium-high. Add fiddleheads. Boil for 10 min. Drain and rinse well.
  6. Heat a large frying pan over medium-high. Add oil, hominy and fiddleheads. Cook, stirring, until fiddleheads are tender, 5 min. Sprinkle with ½ tsp smoked salt.
  7. Serve fish over fiddleheads and hominy. Drizzle with glaze. Top with strawberries, if desired.