Saturday, March 27, 2010

Pickerel with Fried Chickpeas, Spinach and Lemon Beurre Blanc Sauce

I'd been cottaging all weekend (read: eating and drinking in excess), so felt inspired to make something healthy and tasty. Pickerel happens to be my favourite fish, but you could substitue for just about any mild whitefish (e.g. tilapia or cod or haddock).

Ingredients (serves 2):

  • 1 large fillet of fresh pickerel, skin on, cut into single-sized portions
  • 1 can chickpeas, drained
  • 1 large bunch of spinach (remember it MAJORLY reduces when it's cooked)
  • 1/4 cup butter
  • 1/4 cup dry white wine (like Chardonnay)
  • 1/2 cup cream
  • juice from one lemon (freshly squeezed!)
  • salt & pepper
  • olive oil
  1. Put cream, lemon juice and wine into a small saucepan on high heat. Bring to a boil and reduce by 1/2. Turn heat down to low. Melt 4 tbsp butter and add to cream mixture in a slow stream, whisking. Sauce: done. Set aside on low heat to keep warm.
  2. Preheat oven to 350. Heat 1 tbsp butter and 1 tbsp olive oil in medium oven-proof saucepan on medium-high heat. Season fish. Once butter has melted, add fish in, skin side down. Cook until skin is crispy and golden brown (about 3 minutes). Pop into oven while you do the rest (but keep an eye so as not to overcook). Note: you don't need to flip the fish over - just cook on skin side.
  3. Heat 3 tbsp olive oil on high heat until hot but not smoking. Add the chickpeas and cook, turning once or twice, until just golden. Season with salt and set aside.
  4. Wilt spinach with a drizzle of olive oil in a skillet on medium heat.
  5. Place spinach, then chickpeas onto a plate. Top with pickerel and drizzle with lemon beurre blanc. Enjoy!

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