ciao! cooks
METHOD
Garlic Confit
1. Heat oil to 250° F. Add peeled
garlic cloves. Make sure cloves
are covered in oil.
2. Cook for 2 hours to poach
the garlic.
3. Remove from heat and
let cool.
Braised Cabbage
1. Heat oil in a pan. Add whole
spices, chopped onion and sauté
for 2-3 minutes.
2. Add cabbage and sauté for
another 2 minutes.
3. Add remaining ingredients.
Cover and let cook at lower
temperature for 45 minutes or
until tender. Stir occasionally.
4. Turn off heat and let sit with
cover on.
Harissa Mayo
1. Mix harissa paste and
Miracle Whip evenly.
2. Set side until needed.
Pickerel Cheek
Pops
Delicate pickerel is accented
here with sourness of cabbage,
sweetness of harissa mayo, and
nuttiness of puffed wild rice.
INGREDIENTS
Garlic Confit
6 garlic cloves
1/2 cup vegetable oil
Braised Cabbage
2 cups red cabbage, cut into
small pieces
1 star anise seed
1/4 cinnamon stick
1/4 tsp salt
1 Tbsp onion, chopped
2 Tbsp apple cider vinegar
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ciao! / dec/jan / two thousand eighteen
1 tsp sugar granulated
1 bay leaf
1 tsp vegetable oil
Harissa Mayo
3 Tbsp Miracle Whip
1 tsp harissa paste
Wild Rice Puffs
1 Tbsp wild rice
1/2 cup vegetable oil
Pickerel Cheek Skewers
1 1/3 cup tempura batter
1 cup water
18 pickerel cheeks
6 6-inch bamboo skewers
Vegetable oil for frying
Garnish
2 lemon wedges
2 sprigs of parsley
Wild Rice Puffs
1. Heat oil to 375° F.
2. Carefully add wild rice. Cook
for 5-10 seconds.
3. Immediately strain through a
metal strainer.
4. Place rice puffs on a paper
towel to soak up extra oil.
Pickerel Cheeks Skewers
1. Make a batter with tempura
flour and water. Avoid over
mixing.
2. Dry the pickerel cheeks with
a paper towel. Place 3 pickerel
cheeks on each skewer.
3. Coat pickerel cheeks evenly
with the prepared batter.
4. Deep fry the battered pickerel
cheeks in oil at 350° F for 3-5
minutes or until golden brown in
colour.
5. Plating: Use your creativity to
arrange everything prepared on
the plate. Garnish with a lemon
wedge, sprig of parsley or micro
greens.
Yield 2 servings