Wild mushroom stuffed pickerel drizzled with a creamy tarragon champagne sauce.
Champagne Tarragon Cream Sauce
Serve pickerel with sautéed garlic spinach and garnish with a bit of herbs and a lemon twist.
Mushroom Filling: In a large skillet over high heat, heat oil. Sauté mushrooms, shallots, and garlic until mushrooms are tender and just start to brown.
Add wine and stir until wine is almost evaporated.
Add bread crumbs and stir until crumbs are well coated and disappear into mixture. Season with salt and pepper to taste. (Make sure to taste the filling before stuffing the fillets and adjust flavour as necessary.)
Remove from heat and let cool completely before stuffing pickerel fillets.
Pickerel: Preheat oven to 350˚F. Line a baking sheet in parchment paper.
Rinse fillets under cold running water and pat dry with a paper towel.
Place fillets skin-side up on prepared baking sheet. Season with salt and pepper. Squeeze lemon juice over fillets.
Place about 1/2 cup wild mushroom stuffing onto the centre of each fillet. Roll fillets and place seam-side down on pan (the stuffing will be moist enough to hold the rolls together; there’s no need for toothpicks or string).
Bake in preheated oven for 20 to 25 minutes or until internal temperature reaches 155˚F.
Champagne Tarragon Cream Sauce: In a skillet over medium heat, heat oil. Add shallots and garlic and sauté until translucent, about 3 to 5 minutes.
Add Champagne and cook until reduced by two-thirds, about 5 minutes.
Add cream and fresh tarragon and cook until mixture has reduced by one-third, about 5 to 10 minutes.
Season with salt and pepper to taste.
To Serve: Divide cooked pickerel rolls among serving plates. Drizzle with cream sauce.