Pickerel with Mustard Cream Sauce and Wild Rice Pilaf

  • Hands-on time: 45 minutes
  • Total time: 1 1/2 hours
  • Makes: 4 servings

Pickerel and wild rice, two of the most iconic foods of Manitoba, are paired in this dish. The simple, creamy pan sauce pulls them together. This entrée is ideal for a casual Manitoba-style dinner party, but perfectly suited for a weeknight meal as well.

Ingredients:

  • 1 1/2 lb (675 g) skin-on pickerel fillets (about 2), halved crosswise to make four pieces
  • 1/4 tsp each salt and pepper
  • 2 Tbsp butter
  • 1 Tbsp extra-virgin olive oil
  • 1 shallot, minced
  • 1/4 cup dry white wine
  • 1/3 cup whipping cream
  • 1 Tbsp Dijon mustard
  • 2 Tbsp chopped fresh parsley

For Wild Rice Pilaf

  • 1 Tbsp each butter and extra-virgin olive oil
  • 2 shallots, halved and thinly sliced
  • 1 each carrot and rib celery, finely diced
  • 1 clove garlic, minced
  • 1/4 tsp each salt and pepper
  • 1 cup wild rice
  • 2/3 cup sodium reduced chicken broth
  • 2 Tbsp slivered blanched almonds
  • 2 Tbsp chopped fresh parsley

Directions:

In saucepan, melt butter with oil over medium heat. Cook shallots, carrot, celery, garlic, salt and pepper, stirring occasionally until softened, about six minutes. Stir in wild rice: cook, stirring for two minutes

Stir in broth and 1 1/3 cups of water; bring to boil. Reduce the heat, then cover and simmer until the rice is tender and almost no liquid remains, about 55 minutes. Remove from heat; let rice stand, covered for 10 minutes. Stir in almonds and parsley.

Meanwhile, place the fish skin-side up on your work surface. Make several 1/8-inch (3 mm) deep diagonal slashes through skin. Sprinkle with salt and pepper.

In the skillet melt one tablespoon of butter with oil over medium-high heat. Fry the fish, skin-side down and turning once, until the flesh flakes easily when tested, about eight minutes. Transfer the fist to a serving platter.

In the same skillet, melt remaining butter over medium heat. Cook the shallots, stirring often until softened, about two minutes. Stir in the wine and cook, stirring and scraping up the brown bits until it is reduced to one tablespoon, about one minute. Stir in cream and mustard and cook, stirring until the mixture is slightly thickened and the sauce is reduced to half a cup. Remove from heat; stir in parsley. Serve over rice and fish.

Whole Wheat Cinnamon Buns

  • Hands-on time: 40 minutes
  • Total time 4 1/4 hours (including rising time)
  • Makes: 12 buns

*If you prefer your buns glazed, mix 1 1/4 cups icing sugar with two tablespoons of milk and drizzle over buns while still hot.

Ingredients:

  • 1/4 cup granulated sugar
  • 1 1/2 tsp active dry yeast
  • 2/3 cup milk
  • 1 egg
  • 1/2 tsp vanilla
  • 1 3/4 cup whole wheat flour
  • 1/2 tsp salt

Filling:

  • 1 cup packed brown sugar
  • 1 1/2 tsp cinnamon
  • Pinch each ground cloves and salt
  • 1/3 cup butter, melted

Directions:

In bowl dissolve one teaspoon of the granulated sugar in 1/3 cup warm water; sprinkle yeast over the top. Let stand until foamy, about 10 minutes.

In a separate bowl, whisk together the all-purpose flour, whole wheat flour and salt. Stir in the yeast mixture until a ragged dough forms. Turn out the dough onto a floured surface and knead, adding up to two tablespoons more all-purpose flour if needed. Knead until a soft, smooth but not sticky dough forms, about 10 minutes.

Transfer the dough to a greased bowl and turn to spread the grease all over. Cover and let the dough stand in a warm, draft-free place until doubled in bulk, about two hours.

Filling: In a small bowl, stir together the brown sugar, cinnamon, cloves, salt; set aside.

Turn the dough out onto a lightly-floured surface; roll it out onto a 20 x 12 inch (50 x 30 cm) rectangle. Brush with all but two tablespoons of the melted butter, leaving 1/2 inch (1 cm) border uncovered at one long side. Sprinkle with the sugar mixture, leaving same 1/2 inch (1 cm) border uncovered.

Starting at the long side of the opposite border, tightly roll up the dough; pinch seam to seal. Brush all over with remaining butter.

With sharp knife, cut into 12 pieces; place cut side up, in a greased 13 x 9 inch (3 L) baking dish. Cover and let rise in a warm, draft-free place until the dough is doubled in bulk, about one hour.

(To make ahead, cover and refrigerate the dough overnight or for up to 12 hours. Let it stand at room temperature for 30 minutes before baking)

Bake in a 375 F (190 C) oven until the tops are golden and buns sound hollow when gently tapped, about 25 to 30 minutes. Serve warm.