Pickerel With Mustard Cream Sauce and Wild Rice Pilaf

Pickerel With Mustard Cream Sauce and Wild Rice Pilaf 580 Author: Canadian Living Credits: Pickerel With Mustard Cream Sauce and Wild Rice Pilaf 580

Pickerel and wild rice, two of the most iconic foods of Manitoba, are paired in this dish. The simple, creamy pan sauce pulls them together. This entrée is ideal for a casual Manitoba-style dinner party, but perfectly suited for a weeknight meal, too.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2012

Ingredients

  • 1 1/2 lb skin-on pickerel fillets halved crosswise to make 4 pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 1 shallots minced
  • 1/4 cup dry white wine
  • 1/3 cup whipping cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh parsley
Wild Rice Pilaf:
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 2 shallots halved and thinly sliced
  • 1 carrots finely diced
  • 1 rib celery finely diced
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup wild rice
  • 2/3 cups sodium-reduced chicken broth
  • 2 tablespoons slivered blanched almonds
  • 2 tablespoons chopped fresh parsley

Method

Wild Rice Pilaf: In saucepan, melt butter with oil over medium heat; cook shallots, carrot, celery, garlic, salt and pepper, stirring occasionally, until softened, about 6 minutes.

Stir in wild rice; cook, stirring, for 2 minutes.

Stir in broth and 1-1/3 cups water; bring to boil. Reduce heat, cover and simmer until rice is tender and almost no liquid remains, about 55 minutes. Remove from heat; let stand, covered, for 10 minutes. Stir in almonds and parsley.

Meanwhile, place fish, skin side up, on work surface; make several 1/8-inch (3 mm) deep diagonal slashes through skin. Sprinkle with salt and pepper.

In skillet, melt 1 tbsp of the butter with oil over medium-high heat. Fry fish, skin side down and turning once, until flesh flakes easily when tested, about 8 minutes. Transfer to serving platter.

In same skillet, melt remaining butter over medium heat; cook shallot, stirring often, until softened, about 2 minutes. Stir in wine; cook, stirring and scraping up browned bits, until reduced to 1 tbsp, about 1 minute.

Stir in cream and mustard; cook, stirring, until slightly thickened and sauce is reduced to 1/2 cup. Remove from heat; stir in parsley. Serve over rice and fish.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 611 mg
  • Sugars 3 g
  • Protein 38 g
  • Calories 537.0
  • Total fat 27 g
  • Potassium 924 mg
  • Cholesterol 181 mg
  • Saturated fat 11 g
  • Total carbohydrate 36 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 27.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 53.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pickerel With Mustard Cream Sauce and Wild Rice Pilaf

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