Pickerel Fillets stuffed with scallops
Freshwater Fish thanks Lee Major, a gourmet chef and
one of the 2 Grumpy Guys in the Kitchen,
a successful television cooking show produced in Manitoba,
for sharing this wonderful recipe!

Lee credits Master Chef Tony Murakami, of the St. Charles Country Club
with this fine fish recipe.

6 pickerel/walleye fillets
1 lb scallops
2 tbsp cream
1 medium white onion
Juice of 1 lemon
1 tbsp butter
2 cups fish stock or 6 oz clamato juice
1/2 cup white wine
1/2 stick frozen butter
4 tbsp whipping cream

In a blender, chop the scallops. Add cream, onion, lemon juice and 1 tbsp butter. Blend until smooth. On each pickerel fillet, put a portion of scallop paste and roll the fillet.

Place in a fish poacher or pan. Add remaining clam juice and white wine. Cover and bake in the oven for 20 minutes at 450°F (230°C). Remove pickerel rolls and keep them warm. Reduce fish broth by 3/4. Add frozen butter and cream until thick. Add lemon juice and serve over fish rolls.

Serve in an elegant presentation with julien English cucumbers and carrots.