In Season Now! Pickerel Cheeks and Rhubarb

(Rhubarb Cake - Photo by Karen Peters)

This morning I had the pleasure of presenting two recipes on CBC's Weekend Morning Show with guest host Donna Carriero. Pickerel is in season and is in such abundance. It is our wonderful local and very sustainable fishery. This recipe calls for pickerel cheeks, the delicate scallops of the prairies. They are available at Gimli Fish Market, found at three Winnipeg locations, 596 Dufferin Ave., on Pembina Hwy, just South of Grant and on St. Mary's Road.


Pickerel Cheek Salad
(Serves 4-6)

1 lb pickerel cheeks
2 tsp butter
1 bunch fresh tarragon (or other favourite fresh herbs)
salt and pepper, to taste
splash Mirin, to deglaze pan (can use Vermouth or for non-alcohol uses, apple or pear juice)

1 large bowl full baby salad greens (can use mixes or spinach or arugula)
Oil and vinegar vinaigrette (1 part vinegar:3 parts good oil, salt and pepper and dried herbs and/or 1 tsp Dijon mustard). Try different vinegars such as sherry, balsamic, apple cider, champagne, etc.

Sauté pickerel cheeks on both sides in melted butter with herbs over medium high heat. Deglaze and season with salt and pepper. Toss in with prepared salad and serve immediately. You can also let the pickerel cheeks cool first and then serve cold.



Rhubarb Cake

1 1/4 c. flour
3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1/2 c. butter (Margarine)
1 egg yolk,, beaten with
2 tbsp. milk (or a little more)

Sift flour, baking powder, salt and sugar together. Cream butter, add above ingredients and blend. Combine egg yolk and milk, add to butter mixture and mix. Press into a greased (?) 11" x 7" pan. Press about 2-3 cups rhubarb, sliced and pressed in.

Combine:
3/4 c. sugar, 1/2 c. flour, 1/4 to 1/2 tsp. cinnamon (opt.) about 1/4 c. butter (or less) to make a crumb topping. Can sprinkle with almond slices (opt.) Sprinkle crumbs over fruit. Bake at 375 ºF oven for 50 minutes or until rhubarb is done. Serve warm with ice cream, whipped cream, or plain. Good cold, also. Apples and Apricots make a great fruit for this.

For rhubarb I sprinkle a bit more sugar & a bit of mixed in flour because of the tartness and juice.