I enjoy fish, but I don’t cook it at home often, due to the lingering smell. Until I created this recipe, it was either Seared Teriyaki Ahi or Poached Salmon. Discovering walleye was a revelation. It’s firm and flaky, not fishy at all, either while cooking or afterwards. It reminds me of sole, so it seemed a classic preparation was in order. I guess you could say this is a sole meunière on steroids. Next time, I promise to show the finished dish, but it was late and we were so hungry, we just dived in. Ingredients 4 good size Walleye filets, 8-10oz each 3 Tbsp Butter, one Tbsp set aside to finish the sauce. Sea Salt Freshly ground Black Pepper 1/2 tsp Smoked Paprika 1/4 tsp Cayenne Pepper 1/2 Lemon, squeezed 1/4 cup White Wine Begin by removing the fish from the refrigerator and dusting both sides with your sea salt, black pepper and other spices. Let the fish rest for at least 10 minutes outside of the refrigerator. Cold fish doesn’t cook well. Heat a large non stick sau
Food, Travel and the Bella Vita. Based in Old Louisville by way of Pasadena California.