Jul 09 2026
Restaurants›Bonterra Trattoria›Pan-seared Pickerel Recipe

Pan-seared Pickerel Recipe

Inspired by Bonterra Trattoria
Time1h
Serves4

Pan-seared pickerel with pea-crusted cured scallop, risotto and Canadian caviar.

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Ingredients

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Fish

Scallops

Risotto

Garnish

Method

Preparation of Scallops

  1. 1

    Prepare Pea Crust

    Blanch peas in boiling water for 2 minutes, then drain and cool. Blend peas into a puree, add lemon juice, salt, and pepper. Set aside.

  2. 2

    Cure Scallops

    Season scallops with salt and pepper. Let cure for 10 minutes. After curing, spread pea puree over scallops and press lightly to coat.

Cooking Risotto

  1. 3

    Make the Base

    In a saucepan, heat butter over medium heat. Add onion and garlic, sauté until soft.

  2. 4

    Add Rice

    Stir in arborio rice and cook for 1-2 minutes until the rice is slightly translucent.

  3. 5

    Add Liquid Gradually

    Pour in white wine and cook until absorbed. Gradually add chicken broth, one ladle at a time, stirring frequently until absorbed before adding more.

  4. 6

    Finish Risotto

    Once rice is creamy and al dente, stir in parmesan cheese, salt, and pepper. Cover and set aside.

Cooking Pickerel

  1. 7

    Sear Pickerel

    Season pickerel fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add pickerel and cook for 3-4 minutes on each side until golden brown and cooked through.

Plating

  1. 8

    Assemble the Dish

    On each plate, place a serving of risotto, top with seared pickerel, and garnish with pea-crusted scallops. Finish with a dollop of Canadian caviar and a sprinkle of microgreens.

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