Vintage Hotel’s Pea Risotto & Pickerel

This rich, cheesy risotto highlights the delicate flavor of peas and is perfectly accompanied by Lake Erie pickerel and snap pea shoots. A truly delicious meal that celebrates the Fall season! Recipe compliments of Executive Chef Sean Chaudier from Tiara Restaurant at Queen’s Landing. 

Pea Risotto & Pickerel

Compliments of Executive Chef Sean Chaudier from Tiara Restaurant at Queen’s Landing.   

Serves 1 portion

Ingredients for Pea Risotto:

15 g Shallot 
10 g Garlic
5 tbsp Olive oil 
125 g Arborio rice (raw)
500 ml Vegetable stock
50 g Butter (diced) 
50 g Parmesan cheese
3 tbsp Pea purée
30 g Snap Pea 
Salt to taste

Method:

1. Sauté garlic purée and shallots in the oil.
2. Add the Arborio rice and vegetable stock, and cook for about 20 minutes until the risotto is cooked. 
3. Add butter and parmesan cheese until the texture becomes creamy to finish. 
4. Add pea purée and fresh peas.
5. Season to taste. 

Ingredients for Pickerel, Potatoes & Seasonal Vegetables:

6 oz Lake Erie pickerel
3 tbsp Celeriac purée
4 pieces Confit fingerling potato 
30 g Snap pea
50 g Vegetables
2 Tbsp Blood orange beurre blanc 
Butter 
Thyme
Rosemary 
Bay leaves

Method:

1. Cook the pickerel on medium high heat for roughly 3 minutes per side in a pan.
2. Celeriac purée cooked sous vide with butter, lemon juice, and salt for around 55 minutes at 285˚F.
3. Have the seasonal vegetables roasted, blanched in water and sautéed with butter, thyme, oil, and salt. 
4. Confit the fingerling potatoes in oil with herbs (thyme, rosemary, bay leaves) for 1 hour at 325˚F.

Ingredients for Blood Orange Beurre Blanc:

½ L Blood orange juice
½ L Sugar
½ L White wine vinegar
½ L Water
½ lb Butter  

Method:

1. Place blood orange juice with white wine vinegar, sugar, and water in a pot reduced by 3/4 until there is a syrup taste.
2. Add butter cubes slowly to the reduction while whisking until creamy or desired texture is reached.
3. Season with salt to taste.