Panko-Crusted Pickerel Cheeks


Panko-Crusted Pickerel Cheeks with Manitoba Golden Caviar Crème Frâiche and Orange-Fennel Salad

20 pickerel cheeks
1 large egg
2 cups panko
1/2 cup canola oil

Pat cheeks dry and season with salt and pepper. Whisk egg in a shallow bowl. Put panko in another shallow bowl. Dip cheeks, one at a time, in egg mixture and then in panko, turning to coat, and transfer to a tray. Heat oil in a 12-inch non-stick skillet over moderate heat until hot but not smoking. Cook cheeks until just cooked through and golden brown (adjust heat if necessary), about one minute on each side. Put cheeks, as cooked, in one layer on paper towels and season again with salt and pepper. Serve cheeks with crème frâiche and golden caviar.


1 cup whipping cream
2 tbsp buttermilk

Combine whipping cream and buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) for eight to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Orange-Fennel Salad Ingredients 2 navel oranges 2 medium fennel bulbs 1 1/2 tbsp white-wine vinegar 1/2 tsp salt 1/4 tsp black pepper 1/4 cup cold-pressed canola oil Remove peel, including all white pith, from oranges with a paring knife. Cut segments free from membranes. Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices. Whisk together vinegar, salt and pepper in a small bowl until salt is dissolved, then add oil in a stream, whisking until well combined. Toss fennel and oranges with dressing in a large bowl until well combined. Season with salt and pepper.

Recipe courtesy of chef Lorna Murdoch, Fusion Grill, Winnipeg

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