Pickerel Meunière

Segment the lemon:
First, remove the top and bottom of the lemon, then place it cut-side down. Using a paring knife, cut around the fruit to remove the skin, making sure to eliminate all the white pith. Once fully peeled, carefully cut between the membranes to remove just the flesh of the fruit. Place the segments in a bowl. Squeeze out any remaining juice from the lemon and set it aside, discarding the peel and membranes.

Prepare the fish:
Preheat your pan over medium heat. Season the Pickerel fillets with salt and pepper, then lightly dust them with flour, ensuring any excess flour is shaken off.

Cook the fish:
Once the pan is hot, reduce the heat slightly and add the olive oil. Place the fish in the pan, skin-side down, pressing gently to ensure even contact with the pan. Sear the fish for about 2-3 minutes until a golden crust forms on the skin. Flip the fish over and add the butter. Once the butter has melted and becomes foamy, baste the fillets with the butter, cooking for an additional 1-2 minutes until fully cooked. Remove the fish from the pan and set it aside.

Prepare the sauce:
Reduce the heat in the pan to medium-low. By now, the butter should be brown and nutty. If it’s not, cook it gently until it reaches a golden-brown colour. Once the butter is browned, add the shallots and capers, cooking for about 30 seconds. Next, add the lemon segments, lemon juice, parsley, and chives, stirring to combine. Taste the sauce and adjust the seasoning with salt and pepper if needed.

Serve:
To serve, place a generous portion of the sauce on a serving platter. Place the Pickerel fillets on top of the sauce and drizzle with more sauce. Optionally, garnish with extra fresh chives and parsley.