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
Wild Rice Pilaf:
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
- Folate 27.0
- Calcium 20.0
- Vitamin A 53.0
- Vitamin C 10.0
