pan-steamed pickerel with cremini, leeks and ginger

Using epicurious’ ROASTED MONKFISH WITH CHANTERELLES, LEEKS AND GINGER recipe as inspiration, this pickerel dish turned out well.


1 inch piece of ginger. Mince half the ginger, and cut remaining half into slivers

1 lb cremini mushrooms, thinly sliced

3 leeks, washed and sliced

4 medium potatoes, peeled and diced

1 large clove of garlic. Mince half, and cut remaining half into slivers

3 or 4 tbsp butter

1 lb of pickerel

Ground  black pepper

1 tbsp soy sauce

2 tbsp sherry


Preheat oven to 475 degrees F.  Place potatoes in roasting pan, along with 1 tbsp of butter. Roast for 15 minutes, stirring occasionally. Add leeks, mushrooms and minced ginger and another tablespoon of butter, and a few grinds of black pepper, and roast another 15 minutes, or until crispy.

While the vegetable mixture is roasting, heat remaining butter in a skillet over moderate heat. Pierce fish in several places, and place slivers of garlic and ginger into the fish.  Add fish to pan and begin to fry. Add soy sauce and sherry after a few minutes, and cover the pan partially. After maybe 5 minutes, turn the fish fillets, and continue to cook the other side.  When the fish flakes, or is cooked to your liking, remove from heat. 

Spoon sauce from the pan over the fish, and serve with roasted vegetables.


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