Ocean Wise® Pickerel (Walleye) Sous Vide with Carrot Orzo and Asparagus

Ingredients

Crust:
  • 1/4 cup (60 mL) black sesame seeds
  • 1/2 oz (15 g) dried morel mushrooms
  • 1 cup (250 mL) panko
Pickerel:
  • 2 Tbsp (30 mL) sesame oil
  • 1 clove garlic, minced
  • 2 Tbsp (30 mL) honey
  • 2 tsp (10 mL) fish sauce
  • 1/2 tsp (2 mL) salt
  • Four 6 oz (170 g) Ocean Wise pickerel fillets
  • 1 egg, beaten
  • 1 Tbsp butter
  • 1/4 cup white wine (60 mL)
Carrot Orzo:
  • 1 cup (250 mL) pure carrot juice
  • 1 tsp (5 mL) cornstarch
  • 1 cup (250 mL) fish stock
  • 1/2 cup (125 mL) orzo, cooked
  • 1/4 cup (60 mL) peas, cooked
  • 1/4 cup (60 mL) dried morel mushrooms, rehydrated
  • 1 Tbsp (15 mL) fresh chopped mint
  • 2 Tbsp (30 mL) butter
  • Dash of lemon juice
  • Pinch of salt
To serve:
  • 8 spears white asparagus, blanched and cooled
  • 8 spears green asparagus, blanched and cooled
  • 2 mini cucumbers, sliced
  • 12 pea shoots
  • 8 stalks rhubarb, poached, cooled, and chopped

Cooking Directions

George Restaurant

Prep

30 mins

Cook

30 mins

Recipe from the Ocean Wise Cookbook 2

Substitutions: Any medium-firm flesh white fish, such as Pacific cod.

Crust:

Grind crust ingredients in a spice grinder until fine and then sift. Set aside.

Pickerel:

Mix oil, garlic, honey, fish sauce and salt together to make a marinade. Toss fish in marinade. Follow the steps below to either steam or sous vide the fish. You should prepare the carrot orzo in the 30 minutes it will take the fish to cook.

If you have a vacuum sealer and sous-vide machine: Place in vacuum pack bags and seal at medium pressure. Sous vide in enough water to submerge the bags at 55°F (15°C) for 30 minutes. Move bags into an ice bath, and remove fish from bag when cooled.

Alternatively, marinate fish for 30 minutes, place fish in steamer (or a steaming rack over a pot or wok), and steam for 15 minutes.

Place egg in a bowl to use as an egg wash. Dip top of the fish in egg wash then dip in crust. Sear in a medium hot pan crust-side first until the crust is golden brown. Turn over and add the butter and wine and put in a 300°F (150°C) oven until hot throughout, about 4 minutes. Set aside.

Carrot Orzo:

Mix carrot juice with cornstarch (so carrot juice won’t split when boiled). Mix carrot mixture with fish stock and bring to boil. Add remainder of ingredients for the orzo. Bring to a boil and whisk in butter. Do not reboil.

To serve:

Arrange all cold ingredients around the plate. Spoon orzo mixture in centre and top with the pickerel.

 

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Overfishing is one of the biggest threats our oceans face today. The Ocean Wise symbol next to a seafood item is our assurance of an ocean-friendly seafood choice. With over 700 Ocean Wise partners with thousands of locations across Canada, the Ocean Wise seafood program makes it easy for consumers to make sustainable seafood choices that ensure the health of our oceans for generations to come.

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