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  • Pickerel With Maple, Butternut Squash And Apple Cider Glaze

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    Pickerel With Maple, Butternut Squash And Apple Cider Glaze
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x 7 ounce pickerel fillets (two 196 g)
    • 1/4 c. flour, for dredging (60 ml)
    • 1 x salt and white pepper, to taste
    • 1 Tbsp. butter, for cooking pickerel (15 ml)
    • 2 Tbsp. vegetable oil (30 ml)
    • 1/2 c. diced butternut squash (1/4-inch dice) (125 ml)
    • 1/2 x McIntosh apple, diced (1/4-inch dice) (125 ml)
    • 1/2 c. apple cider (125 ml)
    • 2 Tbsp. maple syrup (30 ml)
    • 2 Tbsp. butter (30 ml)
    •     Fresh lemon juice, to taste

    Directions

    1. Preheat oven to 350 degrees F.Preheat a non-stick frying pan to medium high heat and add in oil and butter. Season the pickerel fillet with salt and white pepper. Dredge in flour and add in to pan, keeping in mind to lay fish into pan presentation side down (side with no skin). Let fish brown for 2 to 3 min then turn over. Transfer to oven and cook for 6 to 8 minute or possibly till fish is just cooked through. Remove pickerel from pan. Keep fish hot.
    2. Put the warm pan back to stove over medium high heat. Add in 1 tbsp. butter and diced butternut squash, saute/fry for 1 to 2 min. Add in apple and saute/fry for 1 minute. Add in apple cider. Let liquid reduce by half, about 3 to 4 min. Add in maple syrup, remaining 1 tbsp. butter and quickly bring to a boil. Taste glaze and add in lemon juice to your liking. Pour over pickerel, garnish and serve immediately.
    3. The apple cider, apples and maple syrup combine to add in a subtle sweetness to the already sweet flavour of fresh pickerel.

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