“Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them.”
(Canada)
Prep time
1440 mins
Cooking Time
30 mins
Serves
4
Ingredients
Pickled Carrots:
- 2 cups carrots, sliced into rounds
- ½ cup rice vinegar
- ½ cup water
- ¼ high-quality olive oil
- 3 tsp coarse salt
- 1 tbsp high-quality honey
Remaining Dish:
- 2 lbs fresh pike fillet
- 4 medium-sized shallots, cut into quarters
- 3 leeks in 2-inch rounds
- 1 cup, high-quality olive oil
- 1 cup Water
- Juice of 1 large lemon
- Salt to taste
- Celery leaves to garnish
Method
- In your small saucepan, combine all of the ingredients for the pickling, minus the carrot slices.
- Bring to a simmer on medium heat but do not let boil, approximately 3-5 minutes.
- In a mason jar or sealable vessel, place all carrot slices in ( you can add anything else you like, herbs, spice, garlic etc) and pour hot liquid over items in jar until covered. Let it sit until at room temperature before placing it in the fridge overnight.
- Portion your Pike into 4 equal pieces and set aside to temper while you build the rest of your dish.
- Place a high-sided pan on low heat on the stove. Add water, olive oil, lemon juice, and a generous dash of salt. Bring to a low simmer.
- Once simmered, add in your rounds of leeks and your quarters of shallots. Simmer gently until they are tender, approximately 10-12 minutes
- Remove the leeks and shallots and set aside somewhere warm while you poach your fish.
- Adjust the seasoning of the poaching liquid to your taste preference and place your pike fillets into the poaching liquid. Simmer until tender and gently flaking apart, approximately 10 minutes. Set aside until ready to plate.
- In a shallow bowl, place warm alliums, a few pieces of pickled carrot, and arrange your Pike on top.
- Ladle approximately 2 oz of poaching liquid on top and finish with a drizzle of high-quality olive oil, salt, pepper, and some celery leaves.
- Serve with a side fragrant rice.
Get to know MSC Ambassador Chef Charlotte Langley
Chef Charlotte Langley hails from PEI, Canada where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans. Constantly challenging herself and what it means to be a chef, Charlotte founded Scout Canning, Canada’s most trusted tinned fish company, and through her role as ambassador for the MSC, she champions the importance of choosing seafood that keeps our oceans healthy and full of fish for future generations.
