Chef Shane Chartrand was recently in Michif Country, a ways away from Winnipeg, Metis land of Canada. He learned how to netfish the pickerel, and taught them different ways to express the fish. This recipe was one of the great exchanges they had. As they taught Shane how to netfish by hand (vs machine), he taught them this Pickerel Ceviche recipe.
Michif Country Pickerel Ceviche
Ingredients:
- 6 pickerel fileted
- 3 limes
- 1 onion
- 2 oz. maple flowers
- 10 whole small, Blanched nettles, squeezed
- TT, Maldon salt
- TT, Fresh cracked pepper
- 4 oz, Flax canola oil
- 1 small bunch of cilantro
- 1 Jalapeno
- 2 oz, Hemp seed
- 1 stick of celery
Directions:
1. Place the cleaned fish in a bowl. Squeeze two limes on the fish.
2. Add the salt and fresh cracked pepper. Add flax oil. Add rough chopped cilantro.
3. Micro shave cut the jalapeno and celery, and mix in the bowl well.
4. Season accordingly with salt and pepper. Leave in the refrigerator for 24 hours, no less.
5. After the fish has been marinated, pull fish out and slice paper thin against the grain. Chef Shane suggests you take your time, as nice thin slices make for a way better flavour.
6. Discard the marinade. Take a small platter of choice and start plating flat on the plate as you can for ease of eating.
7. Garnish with the hemp seeds and the maple blossoms, lightly blanched nettles, thinly shaved jalapeno and one shaved lime.
8. Serve with your choice of chip, plantain. Etc. Enjoy!
