Pickerel with Brown Butter and White Asparagus
6 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 281281 cal |
| pro | 24 g24g pro |
| total fat | 17 g17g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 8 g8g carb |
| fibre | 2 g2g fibre |
| chol | 128 mg128mg chol |
| sodium | 217 mg217mg sodium |
| potassium | 657 mg657mg potassium |
| % RDI: | - |
| calcium | 1414 calcium |
| iron | 1919 iron |
| vit A | 2222 vit A |
| vit C | 1313 vit C |
| folate | 6363 folate |
- Preparation time: 12 minutes
- Cook time : 10 minutes
- Total time : PT22M
Ingredients
- 1 lb white asparagus , trimmed1 lb white asparagus or green asparagus, trimmed
- 3 tbsp all-purpose flour 3 tbsp all-purpose flour
- 1 pinch salt 1 pinch salt
- 1 pinch pepper 1 pinch pepper
- 4 pickerel fillets , (1 lb/500 g total)4 pickerel fillets, (1 lb/500 g total)
- 1 tbsp butter 1 tbsp butter
- 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
- Brown Butter:
- 3 tbsp butter 3 tbsp butter
- 1 shallot , chopped1 shallot, chopped
- 2 tbsp chopped fresh parsley 2 tbsp chopped fresh parsley
- 1 tbsp chopped capers 1 tbsp chopped capers
- 1 pinch salt 1 pinch salt
- 1/4 cup white wine 1/4 cup white wine
Preparation
In saucepan of boiling water, blanch asparagus until tender-crisp, 3 to 4 minutes. Drain and pat dry. Set aside.
In shallow dish, combine flour, salt and pepper. Dredge fillets, turning to coat; shake off excess.
In large skillet, heat butter and oil over medium-high heat; fry fillets, in batches if necessary, until golden and fish flakes easily when tested, 3 to 5 minutes per side. Transfer to platter; keep warm. Wipe out skillet.
Brown Butter: In same skillet, melt butter over medium-low heat; cook shallot, parsley, capers and salt just until butter starts to turn brown.
Add wine; cook until almost no liquid remains. Add asparagus; heat through. Serve with fish.
In shallow dish, combine flour, salt and pepper. Dredge fillets, turning to coat; shake off excess.
In large skillet, heat butter and oil over medium-high heat; fry fillets, in batches if necessary, until golden and fish flakes easily when tested, 3 to 5 minutes per side. Transfer to platter; keep warm. Wipe out skillet.
Brown Butter: In same skillet, melt butter over medium-low heat; cook shallot, parsley, capers and salt just until butter starts to turn brown.
Add wine; cook until almost no liquid remains. Add asparagus; heat through. Serve with fish.
Source : Canadian Living Magazine: May 2010
- Keywords : Dinner; Asparagus; Pickerel; Butter; Shallots; Capers; White wine; Boil; Skillet; 300 calories;
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