Crispy Pickerel with Chorizo and Lentil Ragout
Red Lentil Flour
4 Pickerel fillets
Olive Oil for Frying
½ cup red lentils, toasted and ground
1 cup all purpose Flour
½ tsp garlic powder
½ tsp sumac
1 tbsp Harissa Chili powder
1 tsp Salt
Blend ingredients together, season the fish and coat with the flour.
French Green Lentil Ragout
1 cup French Green Lentils, cooked until tender
(add 2 tbsp salt 10 min before cooking is done) 2 large shallots, julienned
3 cloves garlic, slivered
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
Saute shallots and garlic in olive oil.
Add chorizo, smoked hot paprika, chili flakes.
Add lentils and chicken stock, cook 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 plate.
Place a fillet of pickerel on top of each bowl of lentils. Drizzle with a good Extra Virgin Olive Oil.
Chef Stephen Pynn
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.
401 Bay Street, Toronto, ON, M5H 2Y4
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