Pickerel with Indian spices

Fly for Pickerel and Pike

• 2 fillets Pickerel
• 1 teaspoon toasted cumin seeds
• 1/2 teaspoon crushed dry chili
• 1 large clove garlic, chopped
• 1 tablespoon chopped fresh ginger
• pinch ground cardamom
• 1/2 teaspoon cayenne pepper
• 1 tablespoon paprika
• 1/3 cup plain yogurt
• 1 tablespoon lemon juice
• Coarse salt and freshly cracked black pepper
• Clarified butter, for brushing

1. Put the cumin, garlic, ginger, cardamom, cayenne, and paprika in a mortar and grind with a pestle. Transfer mixture to a bowl.
2. Add the yogurt and lemon juice and blend until smooth.
3. Pour this marinade over the pickerel, rubbing it all over to coat both sides well.
4. Cover and marinate for 3 hours at room temperature.
5. Preheat oven to 475 degrees F.
6. Brush a rack with clarified butter or vegetable oil and put it on a baking tray.
7. Brush the pickerel with clarified butter.
8. Season both sides of the pickerel with salt and pepper.
9. Put the pickerel on the oiled rack on a baking sheet and roast approximately 20 minutes or until skin is crispy and pickerel is just cooked through