CookEat Recipe
Pickerel Saute with Curry
Split chain pickerel lightly coated with curry and flour, pan-fried and finished in the oven with lemon and parsley.
Method
Steps
Step 1
Have a fishmonger prepare one fresh food-purpose chain pickerel, Esox niger, weighing two and a half pounds before its head and spinal bone are removed. Use this same fish: remove the head, split through the back into two separate lengthwise sides and remove the spinal bone, keeping the skin. Remove accessible small bones while keeping the two sides intact; small bones may remain. Keep cold until cooking.
Step 2
Preheat the oven to 350 F. Rub half a teaspoon of curry powder into the cut face of each side, using the one teaspoon in total. Season all around with the teaspoon of salt and turn lightly in plain flour.
Step 3
Heat the two tablespoons of refined canola oil in a large oven-safe frying pan. Add both sides and fry for about five minutes on each side as a guide, regulating the heat so the light flour coating becomes golden without burning.
Step 4
Put the pan in the oven and bake for about five minutes as a guide, checking early and continuing as needed until each thickest centre reaches 70 C away from bone and the flesh is cooked through. Adjust the guides to the actual thickness.
Step 5
Transfer the two sides to a hot dish. Squeeze the juice from the half lemon over them, decorate with parsley greens and serve promptly, taking care with any remaining small bones.
Cooked it? Rate it.
Cooked 0 times