Skip to main content

Creole Pan Fried Walleye with Lemon Sauce

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 sauté pan. Once it’s medium hot, add 2 Tbsp of butter. When the froth subsidies and the butter is just starting to turn amber, gently lay your fish, skin side down. Don’t move the fish too much as you want to create a nice crispy skin.

As the walleye is cooking, use a spoon and baste it with the butter. If the filets are not very thick, this may be enough to cook it through, but feel free to gently flip them over if need be. A slotted spatula is very handy here. 


Once done, remove them to heated plates. This is important, as fish will cool quickly and you need a few minutes to make your sauce.

Add your lemon juice and wine to the sauté pan and bring the heat up to high and stir until the sauce starts to thicken and then add your remaining 1 Tbsp of butter and continue stirring until the sauce glistens. Spoon your sauce over the walleye and serve immediately. It is great with the oven roasted cauliflower rice.


Note: I have found excellent quality walleye at Costco. It is fresh, not farmed and comes from Canada. If walleye is not available, any flaky white fish will do, but you might have to contend with some fish odor afterwards.

Comments

Popular posts from this blog

Marlow and Son’s Butterbeans, Garlic Confit and Preserved Tomatoes

I first saw this recipe in Bon Appetit and was fascinated. It used interesting ingredients combined in a unique way and I had to try it. The recipe was given in response to an email from BA writer to Marlow chef Patch Troffer, but the recipe had no measurements and timing.  After making it, I adjusted a few things and added quantities and timing and was very happy with the results. I ordered my dried beans from Rancho Gordo in Napa and they were excellent.   To make it spectacular, you really do need to make the garlic confit and preserved tomatoes. They aren’t hard to make, but set aside a bit of time. Make a full recipe and then use the rest for other dishes.   Garlic Confit 3 heads of Garlic, peeled and left whole.  3/4-1 cup Olive Oil  4 springs fresh Thyme  2 Bay Leaves 2 dried Chili Peppers Add all ingredients to a small saucepan and cook on barest simmer for 1-2 hours. (This broad cooking time is due to the fact that some garlic has more moisture

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck. Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling.  He was rightfully very proud of this.  After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now.  Ingredients 1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled 2 Tbsp Butter 2 cloves Garlic, chopped Dash of Old Bay Seasoning Juice of 1/2 Lemon Few dashes of Tabasco Splash of White Wine Salt and Black Pepper Heat your pan u

Golden Mountain Sauce

I love making Thai food at home, and I've always prided myself on getting that authentic Thai flavor, but if I’m completely honest, I have to admit it always seemed to be missing a little something. Well, I have found out what that little something was. It's called Golden Mountain Sauce and it has been called the "secret of Thai cooking" and has been used in Thailand for over 50 years. Use it as you would soy sauce, but mix it equal parts with fish sauce to get the real Thai flavor. Here is the perfect dish to try it out.   Gai Pad Prik Grapao/Chicken with Hot Chilies and Basil Thais’ love fresh basil, and use many different types. Most of us are familiar with Sweet Basil, and this is easy to find in any market. However, it’s the “Holy Basil”, known as Bai Grapao, which is the most flavorful and authentic. This basil has an anise type of flavor and gives this dish an amazing flavor and dimension that just doesn’t taste the same with sweet basil.