The Weekend Fisherman -- Recipe of the week ...or so

Sautied Pickerel Fillet with Perood a Fresh Herbs

6 to 8 oz. Pickerel fillet per person
flour
2 tsp fresh mixed herbs: Tarragon, Mint, Thyme
2 tbsp. butter
Vegetable Oil
2 oz. Pernod

Flip fish in flour and shake off the excess.
Sauté the fish in some vegetable oil on low heat until crispy and brown approximately 5 minutes. Then flip to brown the other side. When the second side is browning make the sauce.
Sauce
Melt the butter in a medium hot pan. Add the fresh herbs and sauté for a minute. Add the Pernod & reduce by Half.
Pour the sauce over the fully the cooked fish which has been displayed on a plate with your favorite vegetables & rice.
Feel free to print these gems and try them out. Send us your comments or your own fine culinary concoctions...

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