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Pickerel With Lemon Mushroom Sauce

fish

1/4 cup all-purpose flour
2 tablespoons chopped fresh dill; (or 1 tsp dried dillweed)
pinch (each) salt and pepper
2 pickerel fillets (unskinned); about 1-1/4 pounds total
2 tablespoons butter
1/4 cup lemon juice
----LEMON MUSHROOM SAUCE----
1 teaspoon butter
1 cup finely chopped mushrooms
1/4 cup chopped onion
1 clove garlic; minced
1/2 cup whipping cream
1 tablespoon lemon juice
pinch salt

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. 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. In shallow dish, mix together flour, dill, salt and pepper; gently press fillets into flour mixture, turning to coat and shaking off excess. 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.

Contributor: Canadian Living Magazine - October, 1998

Yield: 4 servings

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