Life in a small town

Not by bread alone … sometimes we have fish.

Great Supper Tonight – Lemon Dill Pickerel … (also called Walleye in the States, and Dore in Quebec) … in a cream sauce. And actually no bread allowed in a keto diet.

Cooks up as mild, flaky fish fillets. A number of different types of white fish will work, and you can increase the recipe easily.

Try Pickerel, Whitefish, Perch, Bass, Walleye, Halibut, Cod, Haddock, probably even Jackfish (Northern Pike?), if you can get them big enough, called Slough Sharks around here, etc. Serve with a white and wild rice blend, or with Cauliflower rice if you are going keto, or a Kale salad.

I like it with Pickerel and I get my Pickerel from a fisherman at Primrose Lake, Saskatchewan … He calls it pickerel … but read on, maybe it is really a Jackfish. Anyway, the recipe …

1 cup all-purpose flour
4 tablespoons chopped fresh dill (or 4 tsp/20 mL dried dilweed)
1/2 tsp pinch salt
1/2 tsp pepper
4 pickerel fillets, skin on or skinless, about 2 – 2.5 lb (1000 g)
6 tablespoons butter
1 cup lemon juice

Lemon Mushroom Sauce:

2 tablespoon butter
2 cup finely chopped mushroom
1/2 cup chopped onion
2 clove garlic minced
2 cup whipping cream
2-3 tablespoon lemon juice
1/2 tsp salt

Method

Sauce: Lemon Mushroom Sauce: In 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 5-10 minutes or until reduced to half and thickened enough to coat back of spoon. Keep warm.

What I have been calling Pickerel all my life

Fry the fish: 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 or 4 minutes (depends how thick the fillet is) or until fish flakes easily when tested with fork. Serve with sauce spooned over.

What I have been calling Jackfish all my life

And I was going to put one picture in but discovered that what I call Pickerel is identified as Walleye in American sources, and what I call Jackfish seems to be identified as Pickerel or Southern Pike in those same sources.

Obviously not the same fish by any measure, but probably both cook up fine in Lemon Dill Sauce. So I am calling a buddy to see if we are all out to lunch since we were kids – it is entirely possible … who knew.

UPDATE: yes indeed, I am not mistaken … what we have all called Pickerel or sometimes Dore is indeed the Perch-like fish identified above as Walleye or Pike Perch or Wall eyed Pike elsewhere. So I guess we are wrong and failed our taxidermy exam, but we have the consolation of all being wrong together for all our life.

That’s something at least, and is likely the state of affairs in a wide range of things we think we know. Absent swimming in the nude in chilly streams it is unlikely that this particular unknown will bite our ass.

enjoy

Cheers

Joe

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