Aimer faire plaisir à ceux qu'on aime

Ingredients

• Salted lemon zests
• 2 lemons, finely zested
• 125 g (1/4 lb) coarse salt
• 1 bay leaf
• 3 juniper berries, crushed

Preparation

Mix the lemon zests, salt, bay leaf and juniper berries. Let the mixture sit on the counter for 2 hours. Rinse quickly with water and let it dry in a dry area (ex. under a heat lamp).

Pomegranate vinaigrette

Ingredients

• 1/2 pomegranate, de-seeded
• 2 shallots, finely chopped
• 1 bunch tarragon, chopped
• 50 ml (3 tbsp.) champagne vinegar
• 15 ml (1 tbsp.) pomegranate molasses
• 125 ml (1/2 cup) olive oil
• Salt and pepper

Preparation

Cover the shallots in the champagne vinegar and let sit for 15 minutes. Add the remaining ingredients and mix.

Appareil

• 100 g (4 oz) Noyan
• 125 g (1 cup) flour
• 1 egg, beaten
• 60 g (1 cup) panko (Japanese bread crumbs)
• 1 shallot, finely chopped
• 1 garlic clove, sliced
• 65 g (2 tbsp.) almonds, julienned
• 200 g (7 oz) girolles
• 5 g (1 tsp.) thyme
• Salt and pepper
• 85 ml (6 tbsp.) white wine
• 85 ml (6 tbsp.) poultry stock
• 20 g (1 1/2 tbsp.) butter
• Lemon juice
• 720 g (24 oz) cisco or pickerel
• 180 g (7 oz) mushrooms
• 15 ml (1 tbsp.) pomegranate vinaigrette
• Salted lemon zests

Preparation

Bread the Noyan in the flour, egg and panko. Fry and bake for 5 minutes. In a frying pan, sweat the shallot, garlic and almonds. Add the girolles, thyme, salt and pepper. Add the white wine and poultry stock. Allow to reduce a little and emulsify with butter and a dash of lemon juice. Fry the cisco (skin-side down) until crispy.

Presentation

Place the cisco on top of the mushrooms. Add the Noyan croquette and 15 ml (1 tbsp.) of the pomegranate vinaigrette with a few salted lemon zests.