Pan Roasted Pickerel, Maple Bacon Spiced Kale and Barley Risotto

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


125 g Pickerel Fillet, skin-on 4
Mascarpone cheese 2 tbsp
Celery, small dice 200 g
Yukon gold potatoes 2
Club House La Grille Maple Bacon Seasoning 1 tbsp
2 tbsp
Manilla clams, whole 400 g
Pearl barley 200 g
Olive oil 4 tbsp
Shallots, finely dice 2
Cloves garlic, finely dice 4
Dry white wine 100 mL
Chicken stock 1 L
Bunch kale, torn 1

chef's tip

Chef Insider Tip: Scoring & Dredging Fish

Lightly score the skin from edge to edge. Pat the fish dry and dredge in flour. Then fry the fish skin side down for a crispy golden brown skin and to prevent curling.


This recipe was created for Club House for Chefs by: Kyle Groves, Chef Culinary Instructor in Calgary, AB.

For the Turmeric Potatoes: Peel Yukon gold potatoes and dice into small, even pieces. Place in a pot of cold salted water with the Club House Turmeric, Ground, just enough to cover the potatoes by 1”. Simmer for 10 minutes until slightly softened then strain.

For the Barley: Boil barley in salted boiling water for 10 minutes. In a separate pan, cook shallots and garlic in olive oil until soft and translucent. Add clams and white wine and reduce until almost dry and the clams have all opened. Remove the clams and set aside. Add cooked barley and chicken stock (250 ml) then turn heat to a low simmer. Once the stock has reduced by half, add the torn kale leaves and Club House La Grille Maple Bacon Seasoning. While stirring, add more stock (250 ml). Once the stock has been reduced by half again, add the cooked turmeric potatoes, then add more stock (250 ml). Once the stock has reduced by half, add mascarpone cheese and stir the risotto over medium heat until the cheese has melted and the kale has softened. Add celery (200 g) and season. Adjust consistency of the risotto with the remaining stock.

For the Pickerel: In a hot frying pan, add canola oil (4 tbsp) and heat until the oil starts to ripple. Lightly flour the skin of the pickerel and place into the pan, skin side down. Then use a fish spatula to press the fish down for about 3 minutes, or until the fish stops curling up in the pan. Once the skin side is golden brown, flip the fish over and cook the other side for 2 minutes.

For Assembly: Remove the fish from the pan and place onto the risotto. Garnish with celery leaves that have been held in ice water for 10 minutes or more.

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