Name: Lake Winnipeg Pickerel with Wild Mushroom Duxelles and Champagne Tarragon Cream Sauce
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6 servings
Ingredients: 4 Tbsp olive oil; 2 cups crimini mushrooms, sliced; 2 cups shiitake mushrooms, sliced; 2 cups chanterelle or morel mushrooms, sliced; ½ cup shallot, minced; 1 cup Sauvignon Blanc wine (or another robust white); ¼ cup dried gluten-free breadcrumbs (coarsely ground); Salt and freshly ground black pepper; 6 boneless, skinless pickerel fillets (6-8 oz each); 1 ½ tsp salt; ¼ tsp freshly ground black pepper; 1 lemon; 1 Tbsp extra-virgin olive oil; &frac18; cup shallots, minced; 1 clove garlic, minced; 2 cups Champagne or similar sparkling white wine; 3 cups whipping (35%) cream; 3 Tbsp fresh tarragon leaves, chopped; Salt and freshly ground black pepper

Lake Winnipeg Pickerel with Wild Mushroom Duxelles and Champagne Tarragon Cream Sauce

Prep Time

10 min

Cook Time

Yields

6 servings

Wild mushroom stuffed pickerel drizzled with a creamy tarragon champagne sauce.

ingredients

Mushroom Filling

Tbsp olive oil

cups crimini mushrooms, sliced

cups shiitake mushrooms, sliced

cups chanterelle or morel mushrooms, sliced

cup shallot, minced

cup Sauvignon Blanc wine (or another robust white)

cup dried gluten-free breadcrumbs (coarsely ground)

Salt and freshly ground black pepper

Pickerel

boneless, skinless pickerel fillets (6-8 oz each)

1 ½

tsp salt

tsp freshly ground black pepper

lemon

Champagne Tarragon Cream Sauce

Tbsp extra-virgin olive oil

&frac18; cup shallots, minced

clove garlic, minced

cups Champagne or similar sparkling white wine

cups whipping (35%) cream

Tbsp fresh tarragon leaves, chopped

Salt and freshly ground black pepper

Ingredient Substitution Guide

directions

Notes

Serve pickerel with sautéed garlic spinach and garnish with a bit of herbs and a lemon twist.

Step 1

Mushroom Filling: In a large skillet over high heat, heat oil. Sauté mushrooms, shallots, and garlic until mushrooms are tender and just start to brown.

Step 2

Add wine and stir until wine is almost evaporated.

Step 3

Add bread crumbs and stir until crumbs are well coated and disappear into mixture. Season with salt and pepper to taste. (Make sure to taste the filling before stuffing the fillets and adjust flavour as necessary.)

Step 4

Remove from heat and let cool completely before stuffing pickerel fillets.

Step 5

Pickerel: Preheat oven to 350˚F. Line a baking sheet in parchment paper.

Step 6

Rinse fillets under cold running water and pat dry with a paper towel.

Step 7

Place fillets skin-side up on prepared baking sheet. Season with salt and pepper. Squeeze lemon juice over fillets.

Step 8

Place about 1/2 cup wild mushroom stuffing onto the centre of each fillet. Roll fillets and place seam-side down on pan (the stuffing will be moist enough to hold the rolls together; there’s no need for toothpicks or string).

Step 9

Bake in preheated oven for 20 to 25 minutes or until internal temperature reaches 155˚F.

Step 10

Champagne Tarragon Cream Sauce: In a skillet over medium heat, heat oil. Add shallots and garlic and sauté until translucent, about 3 to 5 minutes.

Step 11

Add Champagne and cook until reduced by two-thirds, about 5 minutes.

Step 12

Add cream and fresh tarragon and cook until mixture has reduced by one-third, about 5 to 10 minutes.

Step 13

Season with salt and pepper to taste.

Step 14

To Serve: Divide cooked pickerel rolls among serving plates. Drizzle with cream sauce.

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Lake Winnipeg Pickerel with Wild Mushroom Duxelles and Champagne Tarragon Cream Sauce