30
min
Starters

Pan-Fried Perch with Leeks, Fresh Spruce Tips & Trout Roe

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In this recipe from Canadian-Indigenous chef Joseph Shawana, the golden-brown pan-fried perch fillets reveal their full flavor in perfect harmony with the mild sweetness of freshly sautéed leeks. Enhanced by the ethereal, slightly lemony oils of fresh spruce tips and the delicate trout roe that lend the dish an exquisite hint of the sea, an authentic taste experience emerges that reflects the rich tradition of Indigenous cuisine and celebrates the connection to nature.

🌲 Important Note: When foraging for fresh spruce tips, as with all edible plants and mushrooms in the wild: better safe than sorry! It is therefore crucial to correctly identify edible plants before consumption. Make sure to harvest only the edible parts and inform yourself in advance about the characteristics of spruce – so you can enjoy nature carefree! Happy foraging! 🌿

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Ingredients

For the Perch

  • 4 small freshwater perch fillets (with skin, to make them crispy)
  • Salt and freshly ground black pepper, to taste
  • 15 g sunflower oil
  • 5 g fresh spruce tips or alternatively thyme

For the Leeks

  • 120 g leeks, cleaned and roughly chopped
  • 15 g butter or sunflower oil
  • 1 garlic clove, chopped
  • Salt and black pepper, to taste

For Garnish

  • 30 g fresh trout roe
  • Fresh herbs (e.g. chives, parsley)

Preparation

  1. Pat the perch fillets dry and season with salt and pepper.
  2. Heat a pan with oil or butter over medium-high heat.
  3. Fry the fillets skin-side down for 2-3 minutes. Press down gently so the skin becomes nice and crispy.
  4. Flip the fillets and fry for another 1-2 minutes. Add the spruce tips or thyme for aroma.
  5. Remove fillets from heat and drizzle with fresh lemon juice.
  6. In a separate pan, melt the butter over medium heat.
  7. Add garlic and sauté for about 30 seconds.
  8. Add the leeks and sauté for 1-2 minutes. Season with salt and pepper.
  9. Plate all ingredients and garnish with trout roe.

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