Pumpkin Seed-Crusted Fish with Juniper Tartar Sauce
This recipe was impressed by a sport dinner I attended final fall. The historic Cottonwood Lodge in Omaha placed on a formidable seven-course meal of sport meat and fish, and my favourite chunk of the evening was their pumpkin-seed crusted fried sturgeon with juniper aioli, which was cleverly infused with the essence of japanese pink cedar. These parts honored the fragile taste and texture of freshwater fish properly.
This recipe is my simplified model. Walleye, bluegill, catfish…any white-fleshed panfish would work right here. You gained’t have any points with panfish, however word that pumpkin seeds do brown shortly, so stick with frying thinner fillets in case you’re pondering of attempting this with larger fish. Additionally, outdated juniper berries which were sitting at the back of your spice cabinet will lack taste—purchase or forage recent berries for the sauce.