Sautéed Pickerel Cheeks
1 pkg pickerel cheeks
1-2 tbs butter (Notre Dame Butter is lovely)
Favourite herb (I used chopped sorrel, but have made this with basil, thyme, tarragon, etc.)
salt and pepper, to taste
splash of Vermouth or Mirin, to deglaze
Heat pan and melt butter. You can also have browned butter for this dish. Add chopped herbs and pickerel cheeks. Cook, turning once, for a couple of minutes per side at most. Deglaze pan and serve immediately.
Serve as an appetizer with breads or on crackers (rice crackers for Gluten-Free), or increase amounts for an easy entrée.
Enjoy this recipe and many, many others at KarenFood, the Blog.