Spring Fish Dish

Spring Fish Dish

Yield: 4-6 people | Prep Time: 20 Minutes | Cook Time: 30 Minutes


  • 2 sides of White Lake Fish, deboned, skin on 

  • 3 tsp Lemon Zest 

  • 6 Sprigs Fresh Dill 

  • 1.5 tsp Sumac 

  • 2 tsp Olive Oil 

  • 3 tsp Pepper 

  • Salt to Taste 

  • 1/2 Celery Root, peeled and cut into medium dice, steam for 15 minutes 

  • 1 tbsp of unsalted Butter 

  • 1 cup 35% cream 

  • Salt 

  • 2 green Zucchini, cut into 1/4 inch strips 

  • 2 cobs of Corn 

  • 1 bunch Asparagus

Method: Preheat Grill to high and an oven to 375 degrees Fahrenheit.

Lay the fish sides on a sheet tray lined with parchment paper so the flesh is facing up. Sprinkle the olive oil over top the fish then add the lemon zest, sumac, pepper and salt. Finish by laying the sprigs of dill over the fish.

Place the tray in the oven and cook the fish for 8-9 minutes or until the flesh easily separated by pressing down on the fish. Remove from oven when finished and serve.

Place a small pot over medium low heat. Add butter and seemed celery root. Cook for 2 minutes, then add cream. Bring the cream to a simmer and cook for 10 minutes with a lid on (don’t boil the cream). Remove the lid when finished, add the contents to a blender and blend until the mixture is smooth. Place contents in a clean small pot and season with salt to taste. Lay the puree as the base to the dish.

Place the asparagus, corn and zucchini in a medium sized bowl. Add 1 tbsp of vegetable oil and season with 1/2 tbsp of salt and pepper. Toss the vegetables in the bowl until everything is coated evenly. When grill is ready add the vegetables to the grill and sear until grill marks form 3-4 minutes a side. Remove when finished and cut into smaller portions. Garnish platter with grilled vegetables.