Pickerel with mustard cream sauce and wild rice pilaf

Prep time: 15 min

Total time: 70 min

Serves: 4


  • 1 1/2lb pickerel fillets, skinless, from your local Fisherman’s Market
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp butter
  • 1 tbsp extra-virgin olive oil
  • 1 shallot, minced
  • 1/4 cup dry white wine
  • 1/3 cup whipping cream
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh parsley, chopped

Wild rice pilaf:

  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 2 shallots, halved and thinly sliced
  • 1 carrot, finely diced
  • 1 rib celery, finely diced
  • 1 clove of garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup wild rice
  • 2/3 cups sodium-reduced chicken broth
  • 2 tbsp slivered blanched almonds
  • 2 tbsp fresh parsley, chopped


Wild rice pilaf:

  1. In a saucepan, melt butter with oil over medium heat; cook shallots, carrot, celery, garlic, salt and pepper, stirring occasionally, until softened, about 6 minutes
  2. Stir in wild rice; cook, stirring, for 2 minutes
  3. Stir in broth and 1-1/3 cups water; bring to a boil. Reduce heat, cover and simmer until rice is tender and almost no liquid remains, about 55 minutes.
  4. Remove from heat; let stand, covered, for 10 minutes. Stir in almost and parsley.


  1. Meanwhile, place the fish on your work surface; sprinkle with salt and pepper.
  2. In a skillet, melt 1 tbsp of the butter with oil over medium-high heat. Fry fish, turning once, until flesh flakes easily when tested, about 6-8 minutes. Transfer to a serving platter.
  3. In the same skillet, melt remaining butter over medium heat; cook shallot, stirring often, until softened, about 2 minutes. Stir in wine; cook, sitrring and scraping up browned bits until reduced to 1 tbsp, about 1 minute.
  4. Stir in cream and mustard; cook, stirring until slightly thickened and sauce is reducced to 1/2 cup. Remove from heat; stir in parsley.
  5. Serve over rish and fish.


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