PDF Crispy Pickerel with Chorizo and Green Lentil Ragout
Both Harissa with it characteristic heat and the lemony-flavoured Sumac are available at Persian food markets. Like many of the other recipes, the Lentil Ragout, this time well-endowed with Chorizo and kale, could easily stand on its own
The Fish:
- ½ tsp garlic powder
- ½ tsp sumac
- 1 tbsp Harissa chili powder
- 1 tsp salt
- ½ cup red lentils, toasted and ground
- 1 cup all purpose flour
- 4 large pickerel fillets
- olive oil for frying
Blend garlic powder, sumac, Harissa chili powder and salt together. Season the fish and coat with a mixture of lentil and all purpose flour. Set aside.
Green Lentil Ragout:
- 1 cup green lentils, cooked until tender (add 2 tbsp salt 10 min before cooking is done)
- 2 large shallots, julienned
- 3 cloves garlic, slivered
- 2 tbsp olive oil
- Chorizo (smoky and spicy Portuguese or Spanish), quartered and diced
- ½ bunch kale, washed and rough chopped
- 2 tbsp flat leaf parsley, washed and roughly chopped
- 1 cup chicken stock
- 2 tbsp sherry vinegar
- ½ tsp smoked hot paprika
- ¼ tsp chili flakes
- Salt and pepper to taste
- Additional olive oil, as needed
Sauté shallots and garlic in olive oil. Add chorizo, smoked hot paprika, chili flakes.
Add lentils and chicken stock, simmer for 5 minutes.
At this point start cooking the pickerel (about 3 to 4 min per side).
Add kale and sherry vinegar and then parsley, season and spoon onto warm serving bowls. Place a fillet of pickerel on top of each bowl of lentils. Drizzle with a good extra virgin olive oil.
Serves four.
Chef Stephen Pynn
Bannock, Toronto, ON
Chef Stephen Pynn happened into this business through travel. While in Ireland, Pynn had a job as a dishwasher, and soon after starting, the Chef asked him if he would be interested in cooking.
He completed his apprenticeship over three years in Ireland and Spain, specifically Galway and Barcelona. While in Europe, Pynn worked in Ireland, Spain and Scotland, under English, German, Italian, French, and Spanish Chefs. Returning to Canada, he has continued in the culinary world in Toronto. At Bannock, his goal is to create multi cultural dishes that are wholesome, balanced, fun, and of course, delicious! Through travel, reading, and experience Pynn feels he can utilize the food and influences we are so fortunate to have here in Canada, specifically Toronto.
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