Directions: |
Directions: Wash, and dry pickerel cheeks, drizzle with lemon juice, refrigerate while continuing to prep other ingredients.
wash and spin to dry spinach leaves, refrigerate.
prepare a breading station.
using 3 separate large deep plates place the flour in the first, beaten egg and milk in the second, and breadcrumbs and coconut in the third plate.
Pre-heat 2 large skillets, with 2 tbsp coconut oil each, bring to medium heat.
remove the lemon infused cheeks from the refrigerator, coat individually with flour, dip into the egg mixture and last coat evenly with coconut crumb mixture,
patting them gently to ensure the coating will stick. place the coated pickerel cheeks into the pre heated skillets allowing space to insure golden brown even finish.
cook 2 min, flip each piece in the same order as you placed them in the pan.
finish with 1 tsp butter in each pan, allow to froth and turn nutty add a pinch of salt and pepper. pre heat oven to 200 º f, remove the pickerel cheeks and place into
a separate oven proof dish lined with kitchen paper, to absorb excess fats.
hold in the pre heated oven.
Line 4 medium appetizer plates with the pre- prepared spinach leaves
blend together the ingredients for the dressing sauce
remove pickerel cheeks from the oven and place evenly on top of the spinach leaves.
drizzle with the lemon honey poppyseed dressing and serve |
Personal
Notes: |
Personal
Notes: Each recipe has history, but this one has come full circle .
As a child when my dad brought home a catch, he would always save the cheeks, pickerel is and has always been available in the prairies, and a family favorite,
while living in Holland a coastal country I was introduced to many other kinds of fish some so similar to our lake fish in texture and taste. this is where the famous apple pie came into play.
I would bake and deliver a fresh apple pie to the newly acquired fishing friends and go home with fresh caught fish including cod cheeks!! turns out the pie was great fish bait and I never needed to drop a line.
Back to the prairies, while visiting my brother Kurt and Marylee at their fishing lodge in northern Saskatchewan.
Kurt made us coconut pickerel cheeks, which in turn his son Garret made for him, and realized this closely resembles the coconut shrimp we all tasted while in Hawaii.
This is the long and the short of it! thanks to all involved and
out of all of these experiences I have managed to create this recipe!
truly a family happening!!
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