Also known as walleye, pickerel is a freshwater fish that populates many fishing lakes across Canada. Most anglers love fishing for pickerel for the simple fact that it’s great to eat—moist, slightly sweet flesh with a nice flaky texture. It’s also relatively easy to clean and has a significant amount of meat for each fillet produced. As a nutritional bonus, pickerel is a good source of protein and also contains a range of vitamins and minerals. And this recipe makes use of the classic cooking technique of creating a pan sauce to put the finishing touches on a superb dish.
You can also try this dish with perch, pike, snapper, or halibut.
Wild rice is one of the slowest-cooking grains. To expedite the process, think ahead and soak the rice in water overnight. This should slash the cooking time by about 30 percent.
Per serving:
Place rice, 4 cups (1 L) water, and a couple of pinches of salt in medium saucepan. Bring to a boil, reduce heat to low, and simmer, covered, until tender and some of the grains have burst open, about 45 to 50 minutes. Drain off any remaining liquid and fluff with fork. Toss rice with apple, carrots, celery, walnuts, and cider vinegar.
Meanwhile, make a few diagonal slashes, about 1/8 in (3 mm) deep, through skin of pickerel fillets. Sprinkle both sides with salt and pepper, to taste.
In skillet, melt 1 Tbsp (15 mL) butter with oil over medium-high heat. Place fish in pan, skin side down, and sauteu0301 until cooked through, turning once, about 8 minutes total.
Remove pickerel from pan and set aside. Add shallots to skillet and heat until golden. Pour cider in pan and boil until reduced by about half, scraping up any browned bits from bottom of skillet. Add broth and continue boiling until reduced by about half. Stir in remaining 1 Tbsp (15 mL) butter and mustard; heat for 30 seconds. Stir in parsley and lemon zest.
Divide wild rice salad among serving plates. Top with pickerel and pan sauce.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.