Pickerel with Brown Butter and White Asparagus

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2010

Ingredients

  • 1 lb white asparagus trimmed
  • 1 lb green asparagus trimmed
  • 3 tablespoons all-purpose flour
  • 1 pinch salt
  • 1 pinch pepper
  • 4 pickerel fillets (1 lb/500 g total)
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
Brown Butter:
  • 3 tablespoons butter
  • 1 shallots chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped caper
  • 1 pinch salt
  • 1/4 cup white wine

Method

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.

Nutritional facts Per serving: about

  • Sodium 217 mg
  • Protein 24 g
  • Calories 281.0
  • Total fat 17 g
  • Potassium 657 mg
  • Cholesterol 128 mg
  • Saturated fat 8 g
  • Total carbohydrate 8 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 63.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Pickerel with Brown Butter and White Asparagus

Login