Prosciutto Wrapped Pickerel Cheeks Courtesy Of: Lorne Breckles Prosciutto Wrapped Pickerel Cheeks 5 slices Maple Leaf Ham Prosciutto Sliced 5 pcs Pike perch cheeks sknls frz 1 Sysco Classic Lemon fresh 115 ct To taste Spice pepper blk grnd 1 ¼ cup Mayonnaise real 1 tsp Spice tarragon leaves ½ Packer Shallot fresh 5 x ¼” slices Bakersource Bread French Parisian 3 oz Oil olive extra virgin 1 tsp Sysco Classic Garlic chopped in oil Prepare a tarragon mayo by mixing together the mayonnaise, shallot, 1 tsp lemon juice and 1 tbsp lemon zest with the tarragon and mixing together. Refrigerate until needed for and order. This mayo will keep up to three days refrigerated

Bake garlic croustini using the artisan bread and garlic infused olive oil and keep unrefrigerated ready for service. Wrap five pickerel cheeks with sliced prosciutto and place on an oven pan. Season with ground pepper and fresh lemon then bake until pickerel is just cooked.

Place each prosciutto wrapped cheek on a croustini and top with a dollop of tarragon mayo and a slice of roasted red pepper. Serve with a lemon garnish.