Chef Brian Bower
Zkede
Ingredients
- 4 to 6 oz local freshwater fish
- 5 oz Michigan maple syrup
- Salt to taste
- Black pepper to taste
- Onion powder to taste
- Garlic powder mix to taste
- Lentils (black or red)
- Mushroom or chicken stock
- Watercress
- ¼ c honey
- ¼ c vinegar
- Lemon juice
- Your choice of oil
- Sugar to taste
- Seasonal vegetables
- Sumac to taste
Directions
- Bake whitefish with maple syrup and salt, pepper, onion, and garlic powder mix at 375°F for 7 to 8 minutes until it’s cooked to the desired texture.
- Cut vegetables to desired size. Add salt and black pepper to taste. Roast at 375°F till tender, about 10 to 15 minutes. Cooking the veggies until there is good color will help add flavor to the dish.
- Wash and clean the watercress greens. Dry and set aside.
- Combine honey, vinegar, and lemon juice. Season with choice salt, pepper, and sugar to taste. Mix with your choice of oil of choice to make a vinaigrette.
- Toss watercress in the vinaigrette just before completing the dish so the watercress does not wilt.
- Lentils cook like rice. Combine two parts mushroom or chicken stock with one part lentils. Cook until tender.
- When constructing the dish, plate the lentils first. Then top that with the watercress salad, then roasted vegetables, and place the fish on top. Garnish with a little more maple syrup, salt, and/or pepper. Finish it off with a touch of sumac and enjoy.
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