Pickerel with Lemon Mushroom Sauce
This recipe makes 4 servings
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 |
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.
Ingredients
- 1/4 cup all-purpose flour
- 2 tbsp chopped fresh dill, (or 1 tsp/5 mL dried dilweed)
- 1 Pinch salt
- 1 Pinch pepper
- 2 pickerel fillets, skin on, about 1-1/4 lb (625 g)
- 2 tbsp butter
- 1/4 cup lemon juice
- Lemon Mushroom Sauce
- 1 tbsp butter
- 1 cup finely chopped mushrooms
- 1/4 cup chopped onions
- 1 clove garlic, minced
- 1/2 cup whipping cream
- 1 tbsp lemon juice
- 1 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.
Source : © CanadianLiving.com
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