Pickerel (Walleye) in Brown Butter Sauce
"When you have a freshly caught fish, it is best to enjoy it with very little embellishment. Pickerel is white and delicate and the perfect way to cook it is - very simply. From High Plains: The Joy of Alberta Cuisine by Cinda Chavich. This recipe is lovely with sole or any other delicate fish."
Ingredients
Nutritional
- Serving Size: 1 (265.7 g)
- Calories 873
- Total Fat - 27.1 g
- Saturated Fat - 9.3 g
- Cholesterol - 30.5 mg
- Sodium - 1080 mg
- Total Carbohydrate - 156.9 g
- Dietary Fiber - 3.2 g
- Sugars - 99.4 g
- Protein - 4.5 g
- Calcium - 56.7 mg
- Iron - 2.3 mg
- Vitamin C - 125.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine the flour, salt, pepper and paprika in a shallow dish.
Step 2
Dredge the pickerel fillets in seasoned flour, coating both sides lightly and shaking off any excess flour.
Step 3
Heat the oil and 2 tbsp of butter in a non-stick frying pan over medium-high heat.
Step 4
When the fat is sizzling, add the floured fish and panfry until golden on both sides, about 2-3 minutes per side.
Step 5
Remove the fish from the pan and place on warm platter.
Step 6
Add the remaining 2 tbsp butter to pan and cook until it begins to brown.
Step 7
Squeeze the juice of half of a fresh lemon into the browned butter and sprinkle in the chopped parsley or dill.
Step 8
Immediately pour the butter sauce over the fish and serve.
Tips
No special items needed.