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.
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.
© Société des alcools du Québec, 2007
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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