Here in Almost Canada we live in the walleye capitol of the world. Needless to say that is one of the only fish we have easy access to. It is very hard to get other fish even at the grocery store as we live so far away from any ocean (unless you want to spend a small fortune).
With a surplus of walleye I often try to find new recipes. Recipes that might be done on a “fancier” white fish if you will. I thought of what might be served in a restaurant and one of the first things that popped in my head was serving it with a white wine sauce.
It turned out to be very easy to make & super delicious. While I still would like to have more variety in the fish I eat, trying new recipes like this definitely help keep us satisfied on different flavors.
Poached Walleye with White Wine Sauce
Ingredients
- 2 tablespoons butter, divided
- 2 tsp all-purpose flour
- 1/4 cup diced shallot or onion
- 1/2 cup dry white wine
- dried thyme (sprinkle over sauté pan)
- 2 walleye fillets, skin removed, seasoned with salt & pepper and dried thyme
- salt to taste
- lemon juice to taste
Directions
Add 1 tablespoon of the butter and the flour to a small bowl, and knead together until the flour is completely incorporated.
Add the remaining butter to a large sauté pan set over medium heat. When the butter melts, add the minced shallot or onion and cook until translucent. Add the wine, 1/4 cup of water, and the thyme. Bring the liquid to a simmer, and then lay the fillets in the pan. Cover the pan, and adjust the temperature to keep liquid at a simmer. Continue to simmer until the fillets are cooked, three to four minutes. Remove the fish and set aside on a platter.
Turn the heat to high, add the flour and butter mixture, and cook until the sauce thickens. Season the sauce to taste with salt and lemon.
Transfer each fish fillet to a plate, coat with the sauce, and serve with sides of choice.
