Pickerel With Mustard Cream Sauce and Wild Rice Pilaf

Ingredients

• 1 1/2 lb skin-on pickerel fillets halved crosswise to make 4 pieces
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 1 shallots minced
• 1/4 cup dry white wine
• 1/3 cup whipping cream
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped fresh parsley
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 2 shallots halved and thinly sliced
• 1 carrots finely diced
• 1 rib celery finely diced
• 1 clove garlic minced
• 1 cup wild rice
• 2/3 cups sodium-reduced chicken broth
• 2 tablespoons slivered blanched almonds