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GOLDEN VALLEY, Minn. -- Summertime is finally here and that means trips to the cabin are a must.

While you're out enjoying some time up North, something fresh tends to hit the spot.

Alan Bergo, Sous Chef atHeartland Restaurant and Farm Direct Market, stopped by the KARE 11 Kitchen to show off a fresh meal that's sure to please:

Wild Rice Crusted Whitefish with Purple Asparagus, Green Garlic, Bolete Mushrooms, and Easter Egg Radish Salad

Serves 4 people as an entrée

Ingredients

For the Fish:
• 4 five ounce pieces freshwater whitefish, scales removed and brought to room temperature
• 3 tbsp unsalted butter, for basting the fish using the "arroser" technique
• Oil for sautéing
• ½ cup wild rice flour

For the Vegetables:
• 1/8 cup young green garlic, sliced thinly
• 1 tsbp fresh snipped chives
• 4 ounces fresh bolete mushrooms
• 1 ½ cups purple asparagus, sliced thinly
For the Radish Salad
• 5 easter egg radishes of various colors, the size of golf balls, washed, trimmed, and sliced horizontally 1/16 inch thick
• Apple cider vinegar, to taste
• 1 tsbp virgin sunflower oil

Method:
1. Toss the sliced radishes with salt, pepper, chives, apple cider vinegar and sunflower oil to taste. Set these aside to marinate while you prepare the dish.
2. Heat a 10 inch sauté pan on medium high heat, and an 8 inch sauté pan on low heat. Add some oil to each one. When the 10 inch sauté pan is hot, season the whitefish with salt and pepper, dip into the wild rice flour and add to the pan, skin side down. Cook on medium high heat until the skin is golden bown and crisp, then reduce the heat to low while you sauté the vegetables.
3. In the 8 pan, sauté the bolete mushrooms until caramelized, then add the green garlic and sauté for about 1 minute.
4. Next, add the sliced purple asparagus to the green garlic and mushrooms and season with a pinch of salt.
5. To finish and plate the dish, when the fish is about medium, and the skin side of each filet are nice and crisp, add the butter to the pan and while it melts; baste the fish in the pan to finish them gently.
6. When the fish are cooked through, turn off the heat and remove them to a platter lined with paper towels to absorb the excess fat.
7. Increase the heat on the asparagus, green garlic, and mushrooms to cook them through. Check the seasoning for salt and pepper, then divide the mixture between four heated plates.
8. Place a piece of whitefish on top of each plate of vegetables, then top with the radish salad and serve.

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