Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Pickerel Fillets Stuffed with Scallops
Ingredients:
6 pickerel or walleye fillets
1 lb scallops
2 tbsp cream
1 medium white onion
juice of 1 lemon
1 tbsp butter
2 cups fish stock or 6 oz clamato juice
½ cup white wine
½ stick frozen butter
4 tbsp whipping cream
Preparation:
Chop scallops in blender
Add cream, onion, lemon juice and tbsp butter – blend until smooth
On each pickerel fillet, put a portion of scallop paste and roll up fillet
Place in a fish poacher or pan
Add remaining clam juice or fish stock and white wine
Cover and bake in the oven for 20 minutes at 450° F (230° C)
Remove pickerel rolls and keep them warm
Reduce fish broth by ¾
Add frozen butter and cream until thick
Add lemon juice and serve over fish rolls
Serves 4 - 6.
Great with: rice, peas
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