We put chicken, salmon and beef on our salad, so why not pickerel cheeks? The cheeks will be ready before you know it!
Pickerel Cheek Salad
1 lb pickerel cheeks
2 tsp butter
1 bunch fresh tarragon (or other favourite fresh herbs)
salt and pepper, to taste
splash Mirin, to deglaze pan (can use Vermouth or for non-alcohol uses, apple or pear juice)
1 large bowl full baby salad greens (can use mixes or spinach or arugula)
Oil and vinegar vinaigrette (1 part vinegar:3 parts good oil, salt and pepper and dried herbs and/or 1 tsp Dijon mustard). Try different vinegars such as sherry, balsamic, apple cider, champagne, etc.
Sauté pickerel cheeks on both sides in melted butter with herbs over medium high heat. Deglaze and season with salt and pepper. Toss in with prepared salad and serve immediately. You can also let the pickerel cheeks cool first and then serve cold.