130 grams fiddleheads
312 grams ling cod
15 grams horseradish
2 lemons
210 grams riced baked potato
4 eggs
2 cups of flour
4 cups of panko
½ of an avocado
1 stalk celery
1 shallots
½ bunch of chives
Extra virgin olive oil
1 bunch of dill
Salt and pepper
1 lt of spring water
1 large egg yolk
1 tsp Dijon mustard
200 ml veg oil
200 ml bacon fat
6 strips of bacon.

Method: For fishcakes:
·         In pot of boiling water, poach 80 grams of fiddleheads until just tender. Approx 2 min. Refresh in ice bath
·         In food processor combine poached fiddleheads, cod, 10 grams of grated fresh horseradish, zest of 2 lemons, and the riced potato. Blend until it reaches uniform paste. Season to taste.
·         Form paste into 1.5 oz balls with your hands. And place on a baking tray.
             In three mixing bowls, have one for each, place eggs, flour and panko.
·         Dredge balls in flour, then bread with egg wash and finally panko. Line on baking sheet.
·         Have a deep fryer set at 350 degrees F.
·         Fry fish balls until golden brown and cooked throughout. Lightly season.

For Dill Gel:  
·         Bring 1 lt of spring water to a simmer whisk in 8 grams of agar agar. Until fully dissolved. Set aside in heat proof container and place in fridge. Let set.
·         Bring another pot of water to boil and blanch 40 grams of fiddle head and 1 bunch of dill. Refresh in ice bath.
·         Break down with a knife the dill and fiddle heads and place into a high speed blender.
·         Break apart agar and blend into dill puree. Adding water to reach desired consistency.
·         Season to taste

For Baconaise:
·         Cook of bacon until crispy and fat is rendered. Reserve the fat. And dice bacon into bits.
·         In mixing bowl whisk your egg and mustard.
·         Slowly start to incorporate your fat and oil alternately.
·         Whisk the entire time until a mayo consistency is reached. If too runny add more oil.
·         Season to taste.
·         Fold in bacon bits

For Salad:
·         Fine dice celery stalk
·         Finely chop chive
·         Brunoise shallot
·         Cut avocado into medium dice chunks
·         Mix in bowl with extra virgin olive oil and a squeeze of lemon
·         Season with salt and pepper
·         Finish with chive

For Garnish:
·         Sautee remaining fiddleheads with olive oil
Thank you Chef Jonathan Viau.

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Fiddlehead Fishcakes