Lightly floured and garnished with iced celery leaves, there's not better catch for your seafood menu than this pan roasted pickerel recipe from Culinary Instructor in Calgary, Alberta, Canada, Kyle Grove. From the golden skin of the fish to the Yukon gold potatoes, this maple bacon seasoned selection is sure to shine.
Main | Serves 4
4 each Pickerel, fillets, skin on
14 oz Manilla clams, whole
1 cup Pearl Barley
4 tbsps Olive Oil
2 eaches Shallots, finely diced
4 cloves Garlic, fresh, finely dice
3 oz Dry White Wine
4 cups Chicken Stock
1 bunch Kale, torn
2 tbsps Mascarpone Cheese
1 cup Celery, smal dice
2 eaches Yukon Gold Potatoes
1 tbsp Maple Bacon Seasoning (Canada only), (Grill Mate's Smokehouse Maple Seasoning - equal parts US substitute)
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