Lögberg-Heimskringla - 01.11.2018, Side 8

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8 • Lögberg-Heimskringla • November 1 2018
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Pickerel with Red Wine Sauce
4 Freshwater Fish whole pickerel (1 to 1-1/2 lbs each), cleaned and scaled
Salt and fresh pepper
Flour for dredging
1 onion, minced
6 tbsp olive oil
2 garlic cloves, minced
2 tbsp fl our
1 cup red wine
1 cup boiling water
2 bay leaves
1/2 tsp thyme
1 tbsp tomato purée
2 tbsp capers
3 tbsp parsley, chopped
Salt and pepper the fish and dredge in flour. Shake off excess.
In a heavy saucepan, sauté the onion in 2 tbsp olive oil. When translucent, add the garlic and slowly sauté
another minute. Stir in 2 tbsp flour, blend well and continue to cook, stirring constantly, for a minute or
two.
Remove from heat and pour in the wine and boiling water. Whisk thoroughly. Return to heat, whisking as
the sauce thickens. Add bay leaves, thyme, tomato purée and capers. Let simmer while you sear the fish.
In a pan large enough to hold the pickerel in one layer, heat the remaining oil until hot, but not smoking.
Sear the fish quickly on each side. Pour the red wine sauce over the fish and serve. Garnish with parsley if
desired.
Serves 4
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T H E D E L I C I O U S S T R I P E D I C E L A N D I C C A K E
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An unlikely art galleryGrief etched in stone. The belltower in the heart of the cemetery.
This angel peeks out from
behind a gravestone.
A sculpture atop the grave
of cellist Erling
Blöndal Bengtsson.
Oak leaves adorn this stone.
PHOTOS: STEFAN JONASSON
Volunteers do not necessarily have the
time; they just have the heart
Elizabeth Andrew

Thank you for everything
you do!