Lake Huron Pickerel with Carrots & Peas – West of the City
Delightful Lake Huron Pickerel served with Carrot Puree and Peas, cooked to perfection in a cast iron skillet. Perfect for seafood lovers!
Ingredients
- 2 fresh pickerel filets, skin on
- 2 large carrots
- 1 cup 10% cream
- 8 pearl onions
- 2 heirloom carrots
- 100mL vegetable stock
- chives, finely chopped
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