Seared Pickerel, Caviar Beurre Blanc, Twice-Cooked Potatoes and Slaw

Ingredients

• 2 pickerel filets
• About 2 tbsp salmon or trout roe
• 10 new potatoes
• 1 shallot chopped
• 4 sprigs fresh thyme
• 1 garlic clove, smashed
• 1/4 cup Champagne vinegar
• 1/2 cup water
• 1 inch lemon peel
• 2 tbsp finely chopped chives
• 2 cups shaved cabbage
• 2 julienned green onion
• 1 cup shaved carrots
• 1 brunoise apple
• 1/2 tsp celery seed
• 1 tsp mustard seed
• 2 tbsp maple syrup
• 1/4 cup red wine vinegar
• 1-2 tbsp may (optional)
• About 1 cup cold butter cubed
• 1/4 cup olive oil
• 3 tbsp vegetable oil for fish, plus more for frying potatoes
• Salt
• Pepper
• 5 peppercorns 

Directions

For the Seared Fish

1. In a cast iron pan add veg oil on med high heat. Season and Add fish and cook on one side for about 6-8 mins. Turn off heat add butter and baste fish. Set aside

For the Beurre Blanc

1. In a small saucepan pan add, thyme, shallot, garlic, peppercorns, lemon peel Champagne vinegar and water. Bring to a boil. Simmer 5 mins and reduce by half. Take off heat, strain and add cold butter one little chunk at a time until thick and creamy. Add fish eggs and chives.

For the New Potatoes

1. Boil potatoes in salty water until fork tender. Smash lightly and fry in fryer or in deep pan with vegetable oil. Season with salt and pepper

For the Cole Slaw

1. Shave cabbage, carrots, green onion and add to a mixing bowl. In a saucepan pan add red wine vinegar, maple syrup, mustard seed, celery seed bring to a boil, take off heat add olive oil and let cool 5 mins. Pour on top of slaw, add brunoise apple, salt and pepper.