Toronto Life Insider Chef's Pantry curated by Michael Hunter

MAKE THE TARTAR SAUCE
In a food processor, pulse the egg and mustard to combine. With the processor running, very slowly pour the grapeseed oil, starting with a very thin stream, through the feed tube until all the oil is incorporated. You will see the oil start to emulsify with the egg, creating a thick mayonnaise. Add the lemon juice, capers, pickles, shallots, parsley, garlic, and a pinch each of salt and pepper. Pulse just to mix. (The tartar sauce can be made ahead and stored, covered, in the fridge for up to 5 days.)

BOIL THE POTATOES
In a small pot, cover the potatoes with water and add salt. Boil over high heat until fork-tender, 8 to 10 minutes. Drain and let cool slightly. Slice the potatoes into ¼-inch (5 mm) rounds and set aside.

COOK THE PICKEREL
Score the pickerel skin with a sharp knife to prevent the fillet from curling when searing. Season both sides of the fillets with salt.

Heat a large cast-iron skillet over high heat. Add the grapeseed oil and 1 tablespoon (15 mL) of the butter. Place the pickerel skin side down in the pan and sear until crispy on the bottom, 3 to 4 minutes. Do not move the fish; let the skin caramelize to prevent sticking to the pan. When the skin looks like it is starting to brown, carefully slide a thin metal spatula under the fillet without ripping the skin, turn the fillet, and cook the flesh side for 30 to 60 seconds. Finish by squeezing the lemon
juice into the pan and remove from the heat.

Meanwhile, in a large skillet, melt the emaining 1 tablespoon (15 mL) butter over medium-high heat. Sauté the potatoes, green beans, and a
pinch of salt, until the beans are fork-tender and the potatoes are warm, 2 to 3 minutes.

To serve, divide the fish, potatoes, and beans among plates. Top the fish with a generous spoonful of tartar sauce and garnish with fresh oregano.

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TARTAR SAUCE
• 1 large egg
• 1 tablespoon (15 mL) Dijon mustard
• 1 cup (250 mL) grapeseed oil or vegetable oil
• Juice of 1 lemon
• ¼ cup (60 mL) minced drained capers
• ¼ cup (60 mL) minced gherkin pickles
• ¼ cup (60 mL) minced shallot
• ¼ cup (60 mL) chopped fresh flat-leaf parsley
• 1 teaspoon (5 mL) minced garlic
• Kosher salt and freshly cracked black pepper

PICKEREL WITH POTATOES
• 1 pound (450 g) mini potatoes
• 4 skin-on pickerel Fillets (about 6 ounces/170 g each)
• 1 tablespoon (15 mL) grapeseed oil or vegetable oil
• 2 tablespoons (30 mL) unsalted butter, divided, for frying
• 1 lemon
• 1 pound (450 g) green beans, trimmed
• Fresh oregano, for garnish

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