Pickerel in Almond Butter Sauce
- 2 lbs. of fresh pickerel or frozen filets
- 1/2 cup seasoned flour (flour, S&P)
- salad oil
- 1/4 cup unsalted butter
- 1/3 cup blanched slivered almonds
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. lemon juice
Preparation time 10mins
Cooking time 20mins
Cut filets into six servings. Dip them in milk, then seasoned flour.
Heat 1/4 inch salad oil in large skillet and saute fillets on both sides until lightly browned.
Place fish on platter and keep warm.
Melt butter in separate pan, add almonds and stir on low heat until lightly toasted. Remove from heat and add parsley and lemon juice.
Pour over fillets. Garnish with parsley sprigs and lemon wedges.