Pan Seared Pickerel
Lightly dusted, pan seared with a lemon & herb butter sauce. Served with roasted vegetables and roasted garlic mashed potatoes.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Pickerel, also known as Walleye, has long been a staple food source for Indigenous peoples in North America. European settlers also embraced the fish, adapting cooking methods to their own traditions. Pan-searing is a common technique across many cultures, and the addition of butter sauces reflects European culinary influence.
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Pickerel is strongly associated with Canadian identity, particularly in regions where it is abundant. Fishing for pickerel is often a recreational activity, and the fish is a popular choice for both home cooking and restaurant menus.
Regional Cuisine
Pickerel is particularly prominent in the cuisine of Manitoba and other provinces in central Canada. It is often served simply, allowing its natural flavor to shine.
Sustainable Fishing
Responsible fishing practices are important for maintaining pickerel populations. Many initiatives promote sustainable fishing to ensure the fish remains available for future generations.
Family Meals
Pickerel is a common dish for family gatherings, representing a shared connection to the land and its resources.
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The dish features a delicate balance of flavors, highlighting the mild, slightly sweet taste of the pickerel. The lemon and herb butter sauce adds brightness, richness, and aromatic complexity. The roasted vegetables contribute earthy sweetness, while the roasted garlic mashed potatoes offer a creamy, savory foundation.
The pickerel, with its subtle flavor, is enhanced by the lemon, which provides acidity to cut through the richness of the butter. Herbs such as thyme, parsley, or dill contribute fragrant notes. Roasting the vegetables, like carrots, parsnips, and potatoes, caramelizes their natural sugars, creating a deeper, more complex flavor profile. Roasting the garlic before mashing mellows its intensity, adding a sweet and savory element to the potatoes.
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Pat the Pickerel Dry
Before dusting with flour, pat the pickerel fillets dry with paper towels. This will help them develop a crispy crust when pan-seared.
Don't Overcrowd the Pan
Cook the pickerel in batches to avoid overcrowding the pan. Overcrowding lowers the pan temperature and results in steaming rather than searing.
Use a Hot Pan
Ensure the pan is hot before adding the pickerel. A hot pan is essential for achieving a good sear.
Rest the Fish
Let the fish rest for a couple of minutes after cooking. This allows the juices to redistribute, resulting in a more moist and flavorful fillet.
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