Pickerel with Mustard Cream Sauce & Wild Rice
Pickerel and wild rice are paired in this dish. The simple, creamy pan sauce pulls them together. This entrée is ideal for casual style dinners not too heavy on warm summer evenings. (sauce can easily be used on any white flesh fresh water fish)
- 1 1/2 lb skin-on pickerel fillets #42389
- salt and pepper
- 2 Tbsp butter #44110
- 1 Tbsp extra-virgin olive oil #13736
- 1 shallot, minced
- 1/4 cup dry white wine #10445
- 1/3 cup whipping cream #44166
- 1 Tbsp Dijon mustard #07071
- 2 Tbsp chopped fresh parsley #87120
- Make several 1/8-inch (3 mm) deep diagonal slashes through skin of the thawed fillets. Sprinkle with salt and pepper.
- In skillet, melt 1 tbsp of the butter with oil over medium-high heat. Fry fish, skin side down and turning once, until flesh flakes easily when tested, about 8 minutes. Transfer to serving platter.
- In same skillet, melt remaining butter over medium heat; cook shallot, stirring often, until softened, about 2 minutes.
- Stir in wine; cook, stirring 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 reduced to 1/2 cup. Remove from heat; stir in parsley.
- Serve over fish and wild rice pilaf. (wild rice recipe is on our website)