Gather your mise en place; get together all of the equipment needed for the recipe 

and gather your ingredients.

Begin by making the juniper salt. Crush the juniper berries using a mortar and pestle, then mix them with the coarse salt and set aside.

Wash all of the wild greens thoroughly, then chop them into bite-sized pieces and spin dry in a salad spinner.

Measure out the butter, oil, sumac, and maple syrup so they are ready to use.

Remove the mint leaves from their stems and finely Chiffonade is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips.chiffonade them into thin ribbons, discarding the stems.

Juice the lemon and set it aside.

Finely mince the garlic clove.

Pat the pickerel fillets dry and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason them lightly with a pinch of the juniper salt.

In a small bowl, combine the maple syrup, sumac, one teaspoon of the lemon juice, and the chopped mint. Stir well and set aside.

Heat the grapeseed oil in a large frying pan over medium-high heat. Place the pickerel fillets skin-side down in the pan and press gently to ensure even contact with the surface. Cook for three to four minutes, until the skin is crisp and the fish is mostly cooked through. Carefully flip the fillets and cook for another one to two minutes.

Add half of the butter along with the remaining lemon juice to the pan. Tilt the pan slightly and use a spoon to Pour juices or melted fat over, typically meat, to stop it from drying out during the cooking process.baste the fish with the melted butter and juices. Remove the fish from the pan and keep warm.

Using the same pan, By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce the heat to medium and add the remaining butter. If using wild onions, add them first and cook for about thirty seconds. Add the remaining greens and the minced garlic, then From the French verb ​“sauter,” meaning ​“to jump.” To sauté means we are cooking food in a pan using a small amount of oil or fat. You move the food around quickly with a spoon or a flick of your wrist, sometimes it looks like it’s jumping!sauté for two to three minutes, just until the greens are wilted. Season with a small pinch of salt.

To serve, spoon the maple, sumac, and mint mixture over the warm pickerel just before serving. Serve alongside the sautéed wild greens.