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(serves 6)
6 fresh pickerel fillets
flour for dredging
1 ½ cups clarified butter
½ lb salted butter
2 lemons - juice of
1 tsp paprika
¼ cup fresh chopped dill
salt & pepper to taste
Remove Y bone from fillet. Roll fillets in flour then place on metal pan. Add clarified butter (clarify by heating - cream will rise to top). Add paprika. Place pan on grill for 8 to 10 minutes.
Dill Sauce - Squeeze lemon into pan. Add butter and fresh dill. Heat until melted. Pour over fish
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