Fish by Jon Wipfli

Author:Jon Wipfli
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2019-06-22T04:00:00+00:00

Wipe off any excess salt mixture from the fillets. Remove the skin and thinly slice the pike before serving on tortilla chips topped with crème fraîche, sprinkled with fresh lime juice, and garnished with cilantro.

CRAPPIE, BLUEGILL & PERCH

RECIPES

◁ PERCH BRANDADE

This dish is classically made with salted and dried cod, but it translates to fresh fish well. With perch, I skip the dried and salted part, use fresh fish, and love the result. It’s then whipped with boiled potatoes, garlic, grapeseed oil, and cream and served over toast. You can eat this chilled on bread or you can broil it, cover it in paprika, and spread it over toast.

YIELD: Serves 4 to 6 as a snack

INGREDIENTS

1 pound (454 g) perch fillets, skin removed

1 cup (240 ml) grapeseed oil, plus more for coating the fish

Kosher salt

6 garlic cloves, peeled

8 ounces (225 g) russet potatoes, washed and diced

1/2 cup (120 ml) heavy cream

1 teaspoon minced fresh thyme leaves

1 tablespoon (15 ml) freshly squeezed lemon juice

8 to 12 slices baguette, toasted

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