THE PANFRIED PICKEREL THAT'S SO CANADIAN
By Patrick Hearn, as told to Devon ScoblePatrick Hearn and Kent Rumpel live in Saskatoon's Riversdale neighbourhood and co-own the Park Cafe and Diner, which has been credited with revitalizing the once-rundown area. One of their most popular weekend dishes is panfried pickerel, something Patrick remembers eating on fishing trips with his dad in northwestern Ontario. While it was Kent who tweaked and perfected the recipe for the diner's customers, the dish is still made in Patrick's grandmother's cast-iron pan.Between the ages of seven and 17, I lived in a small mining town in northwestern Ontario. My mum had taken a millwright maintenance course for mechanical at the mine; she was one of the first women in Canada to be a millwright maintenance mechanic - all while raising seven children! So my dad did all the cooking throughout the week, then on weekends, my mum would do all the baking and all the stuff for our lunches.My mum was pretty creative as a cook, often using cheaper cuts of meat to make stuff go farther. She has an English background, so we'd have pigs in a blanket, Swiss steak and steak-and-kidney pies. My dad was a pretty good cook, too, but he was more of a meatloaf and mushroom gravy or spaghetti and sauce kind of guy. He learned what he knew from his mother, my Grandma Hearn, who was also an excellent cook.My dad made panfried pickerel for us kids as a shore lunch when we were fishing. He'd heat up potatoes left over from last night's dinner and fry up a few eggs. He'd catch fresh pickerel from the lake, clean it lakeside, then panfry it with the eggs and potatoes for a delicious lunch.The fried pickerel recipe we use at the Park Cafe is actually Kent's. It's something we'd done one weekend that people really enjoyed. The fish is seasoned and floured on both sides, then panfried in my Grandma Hearn's cast-iron pan and served with eggs, hash browns and toast. This cast-iron frying pan is something we've used in countless ways my whole life. I've even turned it into a running joke over the years: "101 uses for Grandma's frying pan!" Through the week, the panfried pickerel isn't a big seller, but on Sundays, it just goes.Growing up, we ate meals accompanied by lots of gravies and sauces and pastas - comfort food, I would call it. And home-cooked comfort food is what the Park Cafe is about. It kept Grandma Hearn alive until 92, so hopefully by eating the way she did, I'm going to be around for a long time!Photo courtesy of Getty Images. The image was not created by the recipe author but is representative of the dish.
Provided by Great Canadian Cookbook Editors
Categories Canadian,dinner,fish,Great Canadian Cookbook,lunch,quick and easy,stovetop,Summer
Time 15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Lightly season fillet with salt and pepper.
- Cover a plate with flour; dredge each side of fillet to lightly coat.
- Melt clarified butter in cast-iron skillet over medium-high heat; panfry fillet for about 4 minutes or until golden brown.
- Flip and fry on other side until golden brown and fish flakes easily.
- Top with freshly squeezed lemon, or try it with hollandaise sauce. Serve for breakfast with eggs, hash browns and toast.
WHITE WINE SAGE PICKEREL
Steps:
- Cut fillets in half crosswise. Cut four 12-inch (30 cm) lengths of heavy-duty or double-thickness foil. Place 1 piece fish on each piece, just off centre. Top each with one-quarter each of the onion, wine, sage, garlic, salt and pepper. Bring foil up over fish; double-fold and press edges in to seal. Place packets on grill over medium-high heat; close lid and grill until fish flakes easily when tested, 6 to 8 minutes. Make wine cream sauce 1 or 2 chopped green onions 1 clove of garlic, minced 1tbs chopped sage 1/4 c. wine 1/4 c. cream Salt and pepper to taste
BAKED PICKEREL
The pickerel is a freshwater fish belonging to the same family as pike and muskellunge (muskie/musky). This simple recipe is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Kid Friendly
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Wash and clean fish.
- Place in baking dish and dot with butter; season with salt and pepper.
- Add lemon juice and water; bake about 20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 38.9, Fat 4.3, SaturatedFat 2.7, Cholesterol 11.4, Sodium 30.9, Carbohydrate 0.3, Sugar 0.1, Protein 0.1
More about "white wine sage pickerel food"
SAGE PICKEREL RECIPE - RECIPEZAZZ.COM
Web Jul 9, 2012 2 skinless pickerel filets, about 1 pound 1/4 cup sweet onions, finely chopped 2 tablespoons white wine 1 tablespoon fresh sage, …
From recipezazz.com
Servings 3Calories 57 per serving
From recipezazz.com
Servings 3Calories 57 per serving
- Cut the filets across and place each on a piece of double thickness foil (foil about 12 inch square after folding)
- Place on an oven proof tray and bake is 375f oven for about 15- 20 minutes or until the fish flakes niceley
PICKEREL (WALLEYE) IN BROWN BUTTER SAUCE
Web Apr 20, 2012 Dredge the pickerel fillets in seasoned flour, coating both sides lightly and shaking off any excess flour. Step 3 Heat the oil and 2 tbsp of butter in a non-stick frying pan over medium-high heat. Step 4 When …
From recipezazz.com
From recipezazz.com
CANADIAN LIVING
Web Canadian Living is the #1 lifestyle brand for Canadian women. Get the best recipes, advice and inspired ideas for everyday living.
From canadianliving.com
From canadianliving.com
PICKEREL IN BLACK BEAN SAUCE - THE GLOBE AND MAIL
Web Feb 5, 2010 1 egg white. Pinch salt. 1 tablespoon cornstarch. 1 pound (500 grams) pickerel, cut into 2-inch pieces (skin on) 2 tablespoons vegetable oil. 2 teaspoons finely …
From theglobeandmail.com
From theglobeandmail.com
BEST LAKE WINNIPEG PICKEREL WITH WILD MUSHROOM ... - FOOD …
Web Mar 7, 2016 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.
From foodnetwork.ca
From foodnetwork.ca
WILD LEEKS WITH PICKEREL - THE GLOBE AND MAIL
Web May 13, 2006 1 pound pickerel fillets. Salt and freshly ground pepper. ½ cup all-purpose flour. 3 tablespoons olive oil. About 24 wild leeks (2 bunches) ½ cup white wine. 2 …
From theglobeandmail.com
From theglobeandmail.com
THE BEST WHITE WINE COCKTAILS - I LOVE WINE
Web Mar 4, 2019 1 apple, green or red, sliced. 16 oz ginger ale or club soda. To make Silver Sangria: Combine the gin, white wine, and grape juice in a pitcher. Dissolve the sugar in …
From ilovewine.com
From ilovewine.com
PAIRING WINE WITH FISH | WINE FOLLY
Web White Burgundy Dry Rosé Italian Chardonnay Marsanne Roussanne Grenache Blanc Falanghina (Italy) Strongly Flavored Fish Strongly flavored fishes that are salty and taste …
From winefolly.com
From winefolly.com
THE MENU – ANTICO
Web FRESH PICKEREL Pan seared pickerel, with sage, capers, olive oil, white wine, served with lobster ravioli Entrée Only Add-ons / Upgrades Gnocchi Gorgonzola $10 Lobster, …
From anticorestaurant.ca
From anticorestaurant.ca
RECIPE DETAIL PAGE | LCBO - ENGLISH
Web Micro sprouts for garnish. 1 Preheat oven to 350°F (180°C). 2 Generously season both sides of the pickerel with salt and pepper. Slice in half crosswise. Heat a wide ovenproof …
From lcbo.com
From lcbo.com
SAGE RECIPES: 12 WAYS TO USE AN ABUNDANT CROP OF SAGE
Web Mar 25, 2008 Sage recipe: White Wine Sage Pickerel Sage recipe: Quick & Easy Mustard Sage Pork Chops Sage recipe: Sage Apple Pork Burgers with Caramelized …
From canadianliving.com
From canadianliving.com
SAGE PICKEREL RECIPE - RECIPEZAZZ.COM
Web Pickerel is a really tasty fish (though very expensive where I live). When it is cooked in foil it stays so moist. Add sage, white wine and onions Mmmmm - don't forget the garlic! This …
From recipezazz.com
From recipezazz.com
GRILLING IN THE GREAT OUTDOORS | CANADIAN LIVING
Web Jul 5, 2011 When barbecuing chicken with skin, you may need to turn it more often to prevent scorching. • Grill chicken over medium-high heat as follows: bone-in chicken …
From canadianliving.com
From canadianliving.com
WHITE WINE | SAQ.COM
Web Results 1 - 24 of 2976. 19 Crimes Chardonnay South Eastern Australia White wine | 375 ml | Australia. SAQ Code 14715306. (8) $9.15 $7.78 Exclusive online price. Online In store. …
From saq.com
From saq.com
WHITE WINE AND SAGE PICKEREL CALORIES, CARBS & NUTRITION FACTS ...
Web White Wine and Sage Pickerel. Serving Size: 1 gr. 169 Cal--Carbs--Fat--Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals How does this …
From myfitnesspal.com
From myfitnesspal.com
THE COMPLETE WHITE WINE GUIDE FOR BEGINNERS - BETTER HOMES
Web Apr 1, 2023 Grow and harvest the grapes. Press the fruit to separate the seeds and skins from the grape flesh. Allow the juice to settle. "Settling" lets the skins, seeds, and any …
From bhg.com
From bhg.com
ENJOY SOME CUISINE AT HOME WITH THESE RECIPES FROM INDIGENOUS …
Web Nov 18, 2020 1 tsp minced garlic. 1/2 c parmesan cheese. 1 tbsp blue cheese. 1/4 oz white wine (or any liquor) 4oz spaghetti, cooked Al Dente. Directions. Heat a new pan …
From aptnnews.ca
From aptnnews.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love