Great Lakes Whitefish

Try this flavorful recipe from the Emmy Award Winning Host of Fork in the Road Chef Eric Villegas and read more about him, too.

(Serves 6-8)

1 large red onion, peeled
1 cup cooked artichoke hearts packed in oil, drained well
1/2 cup roasted bell peppers
1/2 cup capers
1/3 cup red wine vinegar
sea salt, to taste
black pepper, freshly ground, to tase
1 teaspoon vinegar
4 whole eggs
1 large artisan focaccia loaf
1/2 cup Basil Walnut Pesto
2 cups romaine lettuce, shredded
4 fresh cow’s milk mozzarella balls, sliced
4 heirloom tomatoes, sliced
12 ounces smoked Great Lakes whitefish, boned and flaked
8 white anchovy fillets, drained, or similar

Slice the peeled red onion as thinly as possible.  Slice the artichoke hearts similarly to the onions. In a small bowl combine the sliced onions, artichoke, bell peppers, capers and red wine vinegar. Mix well and reserve for at least 15 minutes for the flavors to meld and the onions to wilt.

Hard boil the eggs, starting with cold water and a teaspoon of vinegar in a small saucepan. Bring to a boil and cook for 3 minutes. Remove from heat and let the eggs remain in the hot water for 10 minutes. Peel, slice and reserve.

To Assemble

Slice the focaccia in half horizontally. Spread the pesto evenly between top and bottom. Start with the bottom half of the focaccia, cover it with the shredded romaine lettuce, followed by the fresh mozzarella cheese, artichoke/onion mixture and tomato slices. Season the tomatoes with some salt and pepper. Follow with smoked whitefish, sliced hardboiled eggs and finish with the anchovy fillets.

Cover the muffuletta with the reserved top of the focaccia. Wrap the sandwich very tightly in plastic wrap then wrap tightly in foil. Store overnight in the refrigerator topped with a heavy skillet, heavy plate or even a brick to compress. 

Remove from refrigerator, slice and serve.

Basil Walnut Pesto

2 cups fresh basil leaves, firmly packed
1 tablespoon Roasted Garlic Purée
sea salt, to taste
black pepper, freshly ground, to taste
1/3 cup extra virgin cold pressed olive oil
3 tablespoons walnuts, toasted
1/8 teaspoon vitamin C, powdered, optional
1/4 cup Wisantigo Parmesan for serving
1/4 cup freshly squeezed lime juice

Prepare an ice water bath in a large bowl, and bring a large pot of water to boil. Put the basil in a large sieve and blanch the herb by plunging it into the boiling water. Cook for about 15 seconds. Remove, shake off the excess water, then plunge the basil immediately into the ice water bath, stirring quickly so it cools as fast as possible. Drain well.

Squeeze the water out of the basil with your hands until very dry. Rough chop the basil and put in a bar blender or smaller food processor. Add Roasted Garlic Puree, salt and pepper to taste, olive oil, walnuts and the optional vitamin C powder. Blend for at least 30 seconds, then add the cheese and pulse to combine.

Roasted Garlic Purée

1 pound fresh hardnecked garlic, whole heads or similar
1/2 cup extra virgin cold pressed olive oil
sea salt, to taste
black pepper, freshly ground, to taste
fresh rosemary sprigs

To Roast the Garlic

Preheat the oven to 375° F

Peel the outermost layers of skin off the heads of garlic, leaving an intact whole head free of any scrap. Split the heads in half cutting across the equator opening the cloves. Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt, pepper, and top with the rosemary. Cover tightly with foil or lid, place in the oven, and roast until about three-fourths cooked, about 45 minutes. Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes.

To Make a Purée

When cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press firmly against the skins to extract as much of the sweet roasted garlic as you can. Add the oil from the baking dish and purée with the back of a spoon or in a small food processor until a paste forms.