Pickerel with Lemon Mushroom Sauce

Ingredients · for 4 (scales to your household)

• 1/4 cup All-purpose flour $0.07
• 2 tbsp Fresh dill, chopped $0.96
• 1 pinch Salt $0.00
• 1 pinch Pepper $0.01
• 2 Pickerel fillets, skin on $21.00
• 2 tbsp Butter $0.40
• 1/4 cup Lemon juice $0.89
• 1 tbsp Butter (for sauce) $0.20
• 1 cup Mushrooms, finely chopped $1.34
• 1/4 cup Onion, chopped $0.19
• 1 clove Garlic, minced $0.03
• 1/2 cup Whipping cream $0.63
• 1 tbsp Lemon juice (for sauce) $0.21
• 1 pinch Salt (for sauce) $0.00

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. 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 oocasionally, for about 5 minutes or until reduced to half and thickened enough to coat back of spoon. Keep warm.
2. 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.