Pickerel with Lemon Mushroom Sauce
Succulent pickerel is widely regarded as one of Canada's best fish. On the lakes of northern Saskatchewan, locals catch their own to pan-fry, but visitors make a point of stopping by Amy's for this dish by chef James Smith. You can also use trout, whitefish or perch.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 330 |
| pro | 26 g |
| total fat | 21 g |
| sat. fat | 12 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 172 mg |
| sodium | 169 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 14% |
| vit A | 21% |
| vit C | 10% |
| folate | 8% |
Suggested Recipes
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1/4 cup (50 mL) all-purpose flour
2 tbsp (25 mL) chopped fresh dill (or 1 tsp/5 mL dried dillweed)
Pinch each salt and pepper
2 pickerel fillets (unskinned), about 1-1/4 lb (625 g)
2 tbsp (25 mL) butter
1/4 cup (50 mL) lemon juice
Lemon mushroom Sauce:
1 tbsp (15 mL) butter
1 cup (250 mL) finely chopped mushrooms
1/4 cup (50 mL) chopped onion
1 clove garlic, minced
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) lemon juice
Pinch salt
Preparation:
Lemon Mushroom Sauce: In small saucepan, melt butter over medium heat; cook mushrooms and onion, stirring occasionally, for about 5 minutes or until onion is softened. Add garlic, cream, lemon juice and salt ; cook, stirring oocasionally, for about 5 minutes or until reduced to half and thickened enough to coat back of spoon. Keep warm.
In shallow dish, mix together flour, dill, salt and pepper; gently press fillets into flour mixture, turning to coat and shaking off excess. In large skillet, melt butter over medium heat; cook fillets, skin side up, for 4 minutes. Turn and sprinkle with lemon juice; cook for about 3 minutes or until fish flakes easily when tested with fork. Serve with sauce.
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