Nemo Posted August 19, 2009 Report Share Posted August 19, 2009 Pickeral Recipe from the Globe thought I would pass it along. http://www.theglobeandmail.com/life/food-a...article1256235/ Lake Huron Pickerel, Local Chanterelle Salad, Caper Beurre Noisette Ingredients 1 tablespoon olive oil 1 handful mushrooms (such as shiitake, crimini, oyster, honey, button, portobello or chanterelle), cleaned and cut into 1-inch pieces Salt 1 shallot, minced 100 grams butter 1 tablespoon vegetable oil One 200-gram pickerel fillet, skin removed Flour to dredge 1 tablespoon capers, rinsed 1/2 lemon Young salad greens, or any lettuce you like Method Heat olive oil in heavy-bottomed pan on high. Once very hot, add mushrooms and season with salt. After mushrooms begin to sweat and soften, about 2 minutes, lower heat and add shallots and a couple small knobs of butter. Once mushrooms are tender and shallots are cooked through, transfer to a plate and allow to cool. Heat vegetable oil on high in a separate, heavy-bottomed pan. Wipe fish with paper towel and season well with salt. Lightly dredge in flour, shaking off excess. When pan is hot, place fillet skin-side (where the skin used to be) down and cook until golden, 2 minutes. Lower heat if necessary to avoid scorching the flour. Flip fish over and add butter. Continue cooking for 3 minute minutes more, basting fish with foaming butter. When the fish appears tender and flaky, remove it. Continue cooking butter on heat until milk solids begin to brown and it gives off a nutty aroma. Add capers and a squeeze of lemon juice, then remove butter from heat. Taste beurre noisette and adjust seasoning with lemon if necessary. Place 5 or 6 leaves of lettuce at the base of the plate. Spoon mushrooms around and on the lettuce. Place warm fish on top and drizzle beurre noisette on fish and lettuce. Serve immediately. Link to comment Share on other sites More sharing options...
Roy Posted August 19, 2009 Report Share Posted August 19, 2009 Sounds decent. Thanks. At least they won't be hurting the walleye stocks. Link to comment Share on other sites More sharing options...
Muskieman Posted August 20, 2009 Report Share Posted August 20, 2009 Recipe seems very good...I'll try it with some Walleye. RFS Link to comment Share on other sites More sharing options...
Jonny Posted August 20, 2009 Report Share Posted August 20, 2009 Guaranteed to drive GCD nuts! Link to comment Share on other sites More sharing options...
Greencoachdog Posted August 20, 2009 Report Share Posted August 20, 2009 Recipe seems very good...I'll try it with some Walleye. RFS Holy Crapola!!!... an edumacated Canageon??? .. unheard of!!! Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now