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Seafood > Pickerel with Lemon Mushroom Sauce

Pickerel with Lemon Mushroom Sauce

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.

(Amy's on Second, Prince Albert, Sask.)

1/4 cup All-purpose flour 50 mL
2 tablespoon Chopped fresh dill (or 1 tsp/5 mL dried dillweed) 25 mL
Pinch Each salt and pepper
2 Pickerel fillets (unskinned), about 1-1/4 lb (625 g)
2 tablespoon Butter 25 mL
1/4 cup Lemon juice 50 mL

1 tablespoon Butter 15 mL
1 cup Finely chopped mushrooms 250 mL
1/4 cup Chopped onion 50 mL
1 Clove garlic, minced
1/2 cup Whipping cream 125 mL
1 tablespoon Lemon juice 15 mL
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 occasionally, 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.

Makes 4 servings.

Per serving: about 330 cal, 26 g pro, 21 g total fat (12 g sat. fat), 8 g carb, 1 g fibre, 172 mg chol, 169 mg sodium. % RDI: 15% calcium, 14% iron, 21% vit A, 10% vit C, 8% folate.

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