This meal was quite a treat. I try and stay away from cream sauces, but I couldn't help myself this time! Lemon and mushroom...seriously, so good! I served it with some lemon dill potatoes, which was the perfect pairing (in my opinion). You can try this lemon dill potato recipe, if you like. It's very tasty. If you like pickerel and you love mushrooms, this recipe is for you!
What you'll need
1/4 cup All-purpose flour
2 tbsp Fresh chopped dill (or 1 tsp dried)
2 Pickerel fillets, skin on (about 625g)
2 tbsp Butter
1/4 cup Lemon juice
Lemon Mushroom Sauce:
1 tbsp Butter
1 cup Finely chopped mushrooms
1/4 cup Chopped onions
1 Garlic clove, minced
1/2 cup Whipping cream
1 tbsp Lemon juice
1. Lemon Mushroom Sauce: In small saucepan, melt butter over medium heat; cook mushrooms and onion, stirring occasionally, for about 5 minutes, or until onion is softened.
2. Add garlic, cream, lemon juice and salt; cook, stirring occasionally, for about 5 minutes or until reduced to half and thickened enough to coat back of spoon. Keep warm.
3. In shallow dish, mix together flour, dill, salt and pepper; gently press fillets into flour mixture, turning to coat and shaking off excess.
4. In large skillet, melt butter over medium heat; cook fillets, skin side up for 4 minutes. Turn and sprinkle with lemon juice; cook for about 3 minutes or until fish flakes easily when tested with fork. Serve with sauce.