Pickerel with Lemon Mushroom Sauce Pickerel with Lemon Mushroom Sauce

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com


  • 1/4 cup all-purpose flour
  • 2 tablespoons 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 tablespoons butter
  • 1/4 cup lemon juice
Lemon Mushroom Sauce:
  • 1 tablespoon butter
  • 1 cup finely chopped mushroom
  • 1/4 cup chopped onion
  • 1 clove garlic minced
  • 1/2 cup whipping cream
  • 1 tablespoon lemon juice
  • 1 pinch salt


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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 169 mg
  • Protein 26 g
  • Calories 330.0
  • Total fat 21 g
  • Cholesterol 172 mg
  • Saturated fat 12 g
  • Total carbohydrate 8 g


  • Iron 14.0
  • Folate 8.0
  • Calcium 15.0
  • Vitamin A 21.0
  • Vitamin C 10.0
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Pickerel with Lemon Mushroom Sauce