Sindbad's Pickerel Picatta - Los Angeles News | FOX 11 LA KTTV

Sindbad's Pickerel Picatta

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Get this recipe courtesy of Sinbad's chef John Flemming. Learn more at

2 8 oz. Pickerel (Walleye) Fillets
Seasoned flour
8 pieces of Artichoke Hearts
2 oz. Capers
1 oz. lemon juice
1 oz. White Wine
2 oz. Chicken Stock
3 tbls. Butter  

Dredge fillets in the flour, heat sauce pan and add 1tbls butter. Place fillets skin side up and sauté until golden brown, then flip them over. After about a minute add lemon juice, capers, artichoke hearts, chicken stock, white wine and bring to a boil. Plate the fillets only, and place sauté pan back on the heat and whisk in 2tbls of butter to thicken the sauce and pour over fillets.

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