Recipe Wild Pickerel with Essence of Basil and Balsamic Vinegar

Ingredients :

• 1/2 cup balsamic vinegar
• 1 tsp granulated sugar
• 1 cup canola oil
• 2 cup fresh basil leaves
• 4 each 6oz pickerel fillets
• 1/4 cup all purpose flour
• 1 1/2 tsp fine grated lemon rind
• 1/2 tsp fresh ground black pepper
• 1/2 tsp sea salt

Method :

1. In a small saucepan bring balsamic vinegar and sugar to a boil while stirring. Reduce heat and simmer until syrupy. Set aside and let cool. (make ahead - stored covered up to 2 weeks)
2. Meanwhile, heat oil in a saucepan at med-high. Set aside 1/2 the basil leaves, cook remaining basil in two batches until crisp (about 5-6 seconds) Transfer to paper towel set aside and allow to cool.
3. Strain oil, reserving 2 tbsp to cook fish. Pour remaining oil into food processor, add remaining basil and pulse until finely chopped. Strain oil through a fine sieve, pour into squeeze bottle. (Make ahead: Refrigerate for up to 1 week)
4. In a pie plate, whisk together flour, lemon rind, salt and pepper. With paper towel, pat fillets dry; dredge in flour mixture to coat well on both sides, shake off excess. Set aside in a single layer on a wax-paper lined cookie sheet.
5. Place non-stick skillet over medium heat; brush with reserved basil oil. Cook pickerel in batches and brushing with more oil as necessary until golden and flaky, 3 to 5 minutes per side.
6. Arrange fillets on plate, drizzle with balsamic and basil puree. Garnish with fresh basil leaves and lemon zest. Serve with Lemongrass Rice Pilaf and garden green vegetables.

Recipe Wild Pickerel with Essence of Basil and Balsamic Vinegar 2013-11-03T20:25:00-08:00 Rating: 4.5 Diposkan Oleh: CakeMaster