Pickerel Fillets with Swiss chard

Pickerel Fillets with Swiss chard
  • 4 servings
  • 0:15 Preparation
  • 0:18 Cooking
  • 0:33 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 1

    shallot, chopped

  • 1/4 cup
    (60 mL)

    white wine or chicken broth

  • 1

    swiss chard, washed and stemmed

  • 4

    fresh pickerel fillets

  • 1 Tbsp.
    (15 mL)

    dry mustard

  • to taste, Salt and freshly ground pepper

  • 1

    lemon, juice and peeled segments


In a large pot, heat the butter at medium-high heat and brown the shallot for 1 minute.

Add the wine and Swiss chard and cook covered for 4 to 5 minutes. Drain the chard and allow to cool.

Meanwhile, prepare 4 square sheets of aluminium paper large enough to wrap the fish in.

On each sheet, place a pikerel fillet, sprinkle some dry mustard, and season with salt and pepper.

Place some Swiss chard on half of each fillet and then fold each fillet in half.

Top with the skinless lemon segments and lemon juice, seal tightly.

Preheat the oven to 200°C (400°F).

Cook the fish in the oven for 12 minutes.

Serve immediately.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007