Recipes

Pan-Fried Pickerel on Toast with Harissa Gribiche

By
Teo Paul

Published: 

Excerpted from Done Right by Teo Paul. Copyright © 2026 Teo Paul. Photography by Daniel Neuhaus. Photograph on page 25 (top right corner) by Barbara Allain. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Pan-Fried Pickerel on Toast (Daniel Neuhaus)

Ingredients

Harissa Gribiche:

  • 5 eggs
  • 1 shallot, finely diced
  • *½ cup chopped Bread-and-Butter Pickles or dill pickles
  • **2 Tbsp Aioli or mayonnaise
  • 1 tsp Dijon mustard
  • ***3 Tbsp Homemade Harissa, plus more to serve
  • Salt and ground black
  • Pepper

Pan-fried pickerel:

  • 1 Tbsp duck fat or olive oil, for toasting
  • 4 slices quality bread
  • 1 cup tempura batter mix (I prefer Nissin brand)
  • ¼ cup soda water
  • 2 ice cubes
  • 4 skin-on pickerel fillets (about 5½ oz/160 g each), each cut into 3 pieces
  • 2 cups canola oil

Galaxy Farm Slaw:

  • ½ head green cabbage, grated
  • 2 carrots, peeled and grated
  • Juice of 1 lemon
  • 1 garlic clove, grated
  • 1 tsp salt
  • ½ bunch fresh cilantro, chopped
  • 4 lemon wedges

*Bread-and-Butter Pickles:

  • 5 lb (2.3 kg) mini cucumbers (or, when in season, gherkin-style work the very best), sliced into ½-inch-thick rounds
  • 2 cups white vinegar
  • 2 cups sugar
  • ⅓ cup kosher salt
  • 1½ tsp yellow mustard seeds
  • ¼ tsp ground turmeric
  • ½ small onion, thinly sliced

**Aioli:

  • 9 egg yolks
  • 1 Tbsp Dijon mustard
  • 2 garlic cloves, grated
  • 1 tsp white vinegar
  • 5 cups canola oil
  • ¼ cup mirin (I like Honteri brand)
  • 1 tsp salt

*** Homemade Harissa:

  • 5 dried poblano peppers
  • 1 handful dried arbol chilis, seeded
  • 3 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp caraway seeds
  • 3 garlic cloves
  • 2 large red peppers, roasted and peeled
  • 3 Tbsp freshly squeezed lemon juice
  • 2 Tbsp tomato paste
  • 2 tsp smoked paprika
  • ½ tsp sugar
  • Good pinch of salt
  • 2 Tbsp olive oil

Directions

  1. Make the Gribiche: Bring a pot of water to a gentle boil. Gently lower the eggs into the boiling water. Cook for 8 minutes. Leave them in the water and set aside, off the heat, for 5 minutes. Remove the eggs from the water and peel. Finely chop the eggs and place in a small bowl. Add the shallots, pickles, aioli, and mustard, then stir in the harissa. Mix gently and season with salt and pepper to taste.
  2. Pan fry the pickerel: Heat a large pan over medium heat. Add the duck fat and, once it’s hot, add the bread in a single layer. Fry for 2 to 3 minutes per side, until golden and crisp. Remove from the pan and set aside. Place the tempura batter mix in a large bowl. Pour in the soda water and whisk until a medium-thick batter forms. Add a few ice cubes (the colder the batter, the lighter the tempura will be) and whisk. We want a slightly thin batter. As the ice cubes melt, you may need to add a little more mix to keep the right consistency, because it will continue to thin out. Pat the fish dry with paper towel, then dip the fish in the tempura batter. Add the canola oil to the pan and heat it over medium heat. Working in batches, place the fish in the oil. Cook for 2 minutes, until golden and crisp, then carefully flip and cook for another 2 minutes. Transfer the fish to a plate and repeat with the remaining fish.
  3. Make the slaw: Place the cabbage and carrots in a large bowl. In a separate small bowl, whisk together the lemon juice and garlic until the garlic disintegrates into the juice. Pour the dressing over the vegetables and toss to combine. Add the salt and cilantro, then toss again to mix well. Place a toasted bread slice on each plate and spoon about 1 Tbsp of the gribiche on top. Lay the pickerel on top of the gribiche. Squeeze a lemon wedge over each fillet. Serve with the slaw on the side.

For the Bread-and-Butter Pickles:

  1. Sterilize six 1-cup mason jars.
  2. Pack the cucumbers into the sterilized jars, dividing evenly.
  3. In a large pot over medium heat, combine the vinegar, sugar, salt, mustard seeds, turmeric, and onion. Stir well to help the sugar dissolve and slowly bring to a simmer, stirring regularly.
  4. Don’t let it boil; otherwise, it will burn and turn a dark brown. Ladle the brine over the cucumbers in the jars, making sure they’re fully covered.
  5. Place the lids and rings on, and tighten gently.
  6. Process the jars in a boiling water bath for 10 minutes (start timing once the water returns to a full boil). Ensure the jars are covered by at least 1 inch of water, then let cool, undisturbed. Check the seals before storing and tighten the lids.

Note: Sealed jars can be stored in a cool, dark place for up to 1 year; once opened, refrigerate and use within 3 months.

For the Aioli:

  1. In a food processor, combine the yolks, Dijon, garlic, and vinegar.
  2. Start blending and slowly drizzle in the canola oil in a steady stream. If you keep the stream consistent, it’ll thicken into a tight emulsion.
  3. Thin with mirin to reach the texture you want, then season with salt to taste.
  4. Store in an airtight container in the fridge for up to 2 weeks.

For the Homemade Harissa:

  1. Place the poblanos in a bowl, cover with boiling water, and seal with plastic wrap. Let sit for 30 minutes, until softened. Remove the stems and seeds.
  2. Meanwhile, preheat the oven to 375°F. Spread the arbol chilis and the coriander, cumin, and caraway seeds on a parchment-lined baking sheet. Toast in the oven for 3 to 5 minutes, until lightly browned and fragrant. Cool before grinding.
  3. Using a spice grinder or a mortar and pestle, grind the toasted chilis and seeds.
  4. In a blender or food processor, combine the ground spices, rehydrated poblanos, garlic, roasted red peppers, lemon juice, tomato paste, paprika, sugar, and salt. Blend until smooth. Add the olive oil and blend until fully incorporated.
  5. Taste and adjust the salt as needed.
  6. Store in an airtight container in the fridge for up to 2 weeks.