PICKEREL IN LEMON BUTTER SAUCE

4 pickerel fillets

salt and freshly ground pepper

¼ cup all purpose flour

¼ cup cold butter, divided

1 tablespoon olive oil

1/3 cup white wine

1 tablespoons freshly squeezed lemon juice

1 tablespoon chopped parsley

Season the pickerel fillets on both sides with salt and pepper. Place the flour on a plate and roll the seasoned fish in the flour to coat all sides.

In a nonstick sauté pan, melt 1 tablespoon of the butter, with the olive oil, over medium high heat. When the fat is sizzling, add the fish fillets. Don’t crowd the pan. Cook the fish until browned on both sides, about 3-4 minutes per side, then arrange on a platter in a warm (200 F) oven to keep warm.

In the same pan, add the wine and lemon juice, stirring up any browned bits. Simmer over medium heat until the liquid is reduced and thickened, stir in the parsley, then remove the pan from the heat. Whisk in the remaining 3 tablespoons of cold butter, a bit at a time, until the sauce is emulsified. Pour the sauce over the fish and serve immediately. Serves 4.

PRAIRIE PICKEREL CHOWDER

When I was a kid, fresh fish was almost non-existent, except for the perch and pickerel caught in the local prairie lakes in the summer months. But with a few potatoes and onions, even these mild freshwater fish could be transformed into a creamy fish soup, reminiscent of the best East coast chowders. Today, pickerel is the only freshwater fish that is commercially fished,  much of it in Manitoba.

The evaporated milk keeps the fat low – feel free to substitute cereal cream for a richer result.

2 pounds (450 g) fresh or frozen pickerel fillets, bones removed, cut into small cubes

4 slices smoky bacon, chopped

1 large onion, chopped fine

4 cups (1 L) peeled and cubed potatoes

2 tablespoons (15 ml) flour

2 cups (500 ml) fish stock or water

1/2 teaspoon (2 ml) salt

1/4 teaspoon (1 ml) freshly ground black pepper

2 cups (500 ml) milk

1 cup (250 ml) evaporated milk or cereal cream

2 tablespoons (25 ml) chopped fresh parsley

In a large soup pot, cook the bacon slowly until it’s nicely browned. Remove from the pan and set aside.

Add the chopped onion to the bacon fat in the pan and saute until tender. Stir in the potatoes, and cook together for a few minutes longer.

Stir in the flour and mix well. Slowly add the stock or water, and season with salt and pepper. Bring to a boil, cover and simmer for 10 minutes, until potatoes are cooked.

Add the fish and simmer 5-10 minutes (don’t over cook the fish). Stir in milk and evaporated milk and heat through but don’t boil. Serve soup sprinkled with reserved bacon and chopped parsley. Serves 8.

©Cinda Chavich 2008

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