Strawberry Sassafras Glazed Pickerel Over Fiddleheads And HominyBy Chatelaine
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.
- 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
- 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
- Position rack in centre of oven and preheat to 350F.
- 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.
- 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.
- Bake until fish is cooked through, about 20 min.
- Fiddleheads and Hominy: Meanwhile, boil a small saucepan of water over medium-high. Add fiddleheads. Boil for 10 min. Drain and rinse well.
- 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.
- Serve fish over fiddleheads and hominy. Drizzle with glaze. Top with strawberries, if desired.