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Pickerel with Dill Cream Sauce

Chef Gord Harris,
Prairie Ink Restaurant and Bakery

This mild fish readily absorbs flavours from complementary dill sauce and fragrant rice pilaf.

Ingredients
Dill Cream Sauce
1/4 cup finely diced white onion
1 Tbsp olive oil
1/2 cup dry white wine
1 1/2 cups heavy cream
2 Tbsp chopped fresh dill
kosher salt
pepper

Filling
1/2 cup julienne red onion
1 Tbsp oil
2 small portobello mushrooms, cleaned and sliced on the bias
2 cups fresh spinach, wilted in a pan
kosher salt
pepper

Fish
8 fillets of baby pickerel
flour for dredging
kosher salt
pepper
1 Tbsp olive oil

Rice Pilaf
1/4 cup diced white onion
1/4 cup diced carrot
1/4 cup diced celery
1 Tbsp butter
1 tsp turmeric
1/2 Tbsp crushed garlic
3/4 cup basmati rice
1 bay leaf
1 1/4 cups water
1 tsp kosher salt

Method
Sauce
1. In a small sauce pot over medium-high heat, sauté onion in oil until soft.
2. Add wine and reduce by half.
3. Add cream and bring to a boil.  Reduce heat to medium and simmer for 10 mins until sauce thickens slightly.
4. Add remaining ingredients and adjust seasoning to taste.

Filling
1. In a medium pot over medium-high heat, sauté onions in oil for 2 mins until soft.
2. Add mushrooms and sauté for 3 mins until cooked.
3. Add wilted spinach. Season with salt and pepper.

Fish
1. Preheat oven to 350˚F.
2. Season pickerel and dredge in flour.
3. In a large pan over medium-high heat, sear fillets until lightly browned for 2-3 mins per side.
4. Place the fillets on a non-stick sheet pan or a pan lined with parchment paper. Divide filling into quarters and place each portion onto 4 fillets.
5. Top each fillet with remaining 4 fillets.
6. Bake for 10 mins.
7. Top with dill cream sauce.

Rice
1. In a medium pot, sauté all vegetables with butter, turmeric and garlic for 2 mins.
2. Add rice and bay leaf and continue to sauté for another 2 mins stirring frequently.
3. Add water and salt and bring to a boil. Cover and reduce to low heat simmering until rice is done, approximately 13-15 mins.
4. Serve with pickerel.

Yield 4 servings

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