Ocean Wise® Pickerel (Walleye) Sous Vide with Carrot Orzo and Asparagus


  • 1/4 cup (60 mL) black sesame seeds
  • 1/2 oz (15 g) dried morel mushrooms
  • 1 cup (250 mL) panko
  • 2 Tbsp (30 mL) sesame oil
  • 1 clove garlic, minced
  • 2 Tbsp (30 mL) honey
  • 2 tsp (10 mL) fish sauce
  • 1/2 tsp (2 mL) salt
  • Four 6 oz (170 g) Ocean Wise pickerel fillets
  • 1 egg, beaten
  • 1 Tbsp butter
  • 1/4 cup white wine (60 mL)
Carrot Orzo:
  • 1 cup (250 mL) pure carrot juice
  • 1 tsp (5 mL) cornstarch
  • 1 cup (250 mL) fish stock
  • 1/2 cup (125 mL) orzo, cooked
  • 1/4 cup (60 mL) peas, cooked
  • 1/4 cup (60 mL) dried morel mushrooms, rehydrated
  • 1 Tbsp (15 mL) fresh chopped mint
  • 2 Tbsp (30 mL) butter
  • Dash of lemon juice
  • Pinch of salt
To serve:
  • 8 spears white asparagus, blanched and cooled
  • 8 spears green asparagus, blanched and cooled
  • 2 mini cucumbers, sliced
  • 12 pea shoots
  • 8 stalks rhubarb, poached, cooled, and chopped

Cooking Directions

George Restaurant


30 mins


30 mins

Recipe from the Ocean Wise Cookbook 2

Substitutions: Any medium-firm flesh white fish, such as Pacific cod.


Grind crust ingredients in a spice grinder until fine and then sift. Set aside.


Mix oil, garlic, honey, fish sauce and salt together to make a marinade. Toss fish in marinade. Follow the steps below to either steam or sous vide the fish. You should prepare the carrot orzo in the 30 minutes it will take the fish to cook.

If you have a vacuum sealer and sous-vide machine: Place in vacuum pack bags and seal at medium pressure. Sous vide in enough water to submerge the bags at 55°F (15°C) for 30 minutes. Move bags into an ice bath, and remove fish from bag when cooled.

Alternatively, marinate fish for 30 minutes, place fish in steamer (or a steaming rack over a pot or wok), and steam for 15 minutes.

Place egg in a bowl to use as an egg wash. Dip top of the fish in egg wash then dip in crust. Sear in a medium hot pan crust-side first until the crust is golden brown. Turn over and add the butter and wine and put in a 300°F (150°C) oven until hot throughout, about 4 minutes. Set aside.

Carrot Orzo:

Mix carrot juice with cornstarch (so carrot juice won’t split when boiled). Mix carrot mixture with fish stock and bring to boil. Add remainder of ingredients for the orzo. Bring to a boil and whisk in butter. Do not reboil.

To serve:

Arrange all cold ingredients around the plate. Spoon orzo mixture in centre and top with the pickerel.


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Overfishing is a monumental, global issue. Ocean Wise Seafood is an ocean conservation program that empowers consumers and businesses to choose sustainable seafood options that support healthy oceans, today and into the future. Thanks to our team of scientists and collaborators, our recommendations are based on the most up-to-date science on aquatic ecosystems and the species they support. We are continuously working with our partners to grow their list of Ocean Wise recommended options that allow them to achieve their sustainability goals and meet the demand of customers who care about protecting the ocean. The Ocean Wise symbol next to a seafood item is our assurance of an ocean-friendly seafood choice.

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