Category:
Recipe
Date:
November 2, 2021
Prep time: 15 min
Total time: 70 min
Serves: 4
Ingredients:
- 1 1/2lb pickerel fillets, skinless, from your local Fisherman’s Market
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp butter
- 1 tbsp extra-virgin olive oil
- 1 shallot, minced
- 1/4 cup dry white wine
- 1/3 cup whipping cream
- 1 tbsp Dijon mustard
- 2 tbsp fresh parsley, chopped
Wild rice pilaf:
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 2 shallots, halved and thinly sliced
- 1 carrot, finely diced
- 1 rib celery, finely diced
- 1 clove of garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup wild rice
- 2/3 cups sodium-reduced chicken broth
- 2 tbsp slivered blanched almonds
- 2 tbsp fresh parsley, chopped
Directions:
Wild rice pilaf:
- In a 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 a 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 almost and parsley.
Pickerel:
- Meanwhile, place the fish on your work surface; sprinkle with salt and pepper.
- In a skillet, melt 1 tbsp of the butter with oil over medium-high heat. Fry fish, turning once, until flesh flakes easily when tested, about 6-8 minutes. Transfer to a serving platter.
- In the same skillet, melt remaining butter over medium heat; cook shallot, stirring often, until softened, about 2 minutes. Stir in wine; cook, sitrring 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 reducced to 1/2 cup. Remove from heat; stir in parsley.
- Serve over rish and fish.
ENJOY!
