Prep Time. 5 min. Cook Time. 10 min. Yields. 1 serving. By Patrick Hearn, as told to Devon Scoble. Patrick Hearn and Kent Rumpel live in Saskatoon’s Riversdale neighbourhood and co-own the Park Cafe and Diner, which has been credited with revitalizing the once-rundown area. One of their most popular weekend dishes is panfried pickerel.. Add soy sauce and sugar and stir until sugar is dissolved. Bring to a boil, then lower heat. Add carrots and onions, stir and cover. Cook for 5-10 minutes or until carrots are tender. At the same time that you are making the sauce steam the pickerel for 10-15 minutes depending on thickness of the fish. To serve, place a fish on a plate and pour.
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In shallow dish, mix together flour, dill, salt and pepper; gently press fillets into flour mixture, turning to coat and shaking off excess. In large skillet, melt butter over medium heat; cook fillets, skin side up, for 4 minutes. Turn and sprinkle with lemon juice; cook for about 3 minutes or until fish flakes easily when tested with fork.. Preheat the oven to 230 degrees F. 2. Take 4 large sheets of baking paper and spread the vegetables evenly on the bottom half of each sheet. 3. Arrange the pickerel fillet on top of the vegetables. Season with salt and pepper. Drizzle 15 ml white wine over each fillet and top with the lemon washers, olive oil, and herbs. 4.
