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
LEMON MUSHROOM SAUCE:
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.