Pickerel Burger with Warm Onions

Makes 4 servings
Prep time: 22 minutes
Cook time: 21 minutes


• 1 lb (500 g) boneless skinless pickerel fillets
• 1/4 cup (50 ml) all-purpose flour
• 1 egg, beaten
• 1 green onion, chopped
• 2 tsp (10 ml) each chopped capers and lemon juice
• 1/4 tsp (1 ml) each salt and pepper
• 3 tbsp (45 ml) cornmeal
• 2 tbsp (25 ml) vegetable oil
• 4 hamburger buns

Warm onions:
• 1 tbsp (15 ml) each vegetable oil and mustard seeds
• 1 sweet onion, sliced
• 1/4 cup (50 ml) cider vinegar
• 1 tsp (5 ml) packed brown sugar


Bake pickerel on foil-lined baking sheet in 350°F (180°C) oven until fish flakes easily when tested, about 15 minutes. Pat dry and let cool.

In bowl, flake fish with fork; mix in flour, egg, onion, capers, lemon juice, salt and pepper. Shape into 4 patties; refrigerate for 10 minutes. Coat patties in cornmeal.

Warm onions: Meanwhile, in skillet, heat oil over medium heat; cook mustard seeds and onion until softened, 3 minutes. Add vinegar and sugar; cook until evaporated, 5 minutes.

In clean skillet, heat oil over medium heat; fry burgers, turning once, until golden, about 6 minutes. Serve on buns along with onions.

Plum Upside-Down Cake

Sliced plums in a butterscotch sauce top this tender cake. Spelt flour, an ancient cereal grain, gives it a nutty hint.

Makes 9 servings


• 12 oz (375 g) large firm ripe prune or purple plums (3 to 6 plums)
• ½ cup (125 ml) packed brown sugar
• 3 tbsp (45 ml) butter, melted

• 2/3 cup (150 ml) butter, softened
• 1 cup (250 ml) packed brown sugar
• 3 eggs
• 1 tsp (5 ml) grated orange rind
• 1 tsp (5 ml) vanilla
• 1 1/4 cups (300 ml) all-purpose flour
• 1/2 cup (125 ml) spelt flour
• 2 tsp (10 ml) baking powder
• 1/4 tsp (1 ml) cinnamon
• Pinch each nutmeg and salt
• 2/3 cup (150 ml) milk


Halve and pit plums. Cut each into 6 wedges; set aside. In bowl, whisk sugar with butter until combined. Spread in greased 8-inch (2 L) square metal cake pan; decoratively cover with plums.

Cake: In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Beat in orange rind and vanilla.

In separate bowl, whisk together all-purpose and spelt flours, baking powder, cinnamon, nutmeg and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon over plums, smoothing top.

Bake in 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes.

Run knife around edges of cake; invert onto plate. Scrape any remaining syrupy base over plums. Serve warm or at room temperature.

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