Based on reports I’ve heard from guests, walleye catches have been plentiful this summer making for easy shore lunches and providing great opportunities to try different recipes. Take this one for instance, a slight spin on a classic fettucine alfredo, using a fresh walleye fillet served on top in place of shrimp or chicken. It goes perfect with a nice crisp white wine. This week, while chatting to a guest about his trip, he recommended a wine to me that he brought up to Striker’s with him. Conundrum makes a great red and white wine and it’s available at an affordable price. Check out the link here: http://www.conundrumwines.com/
Enjoy a chilled bottle of white with the recipe below–both in the recipe and to accompany it.
– 8 oz uncooked fettuccine pasta,
– 2 tbs of butter
– 2 tbsp of oil
– 4 walleye fillets
– 2 cloves of garlic, minced
– 3/4 cup of dry white wine
– 1/2 cup of heavy cream
– 3/4 cup of shredded or grated Parmesan cheese, plus extra for sprinkling
– 1 large handful of fresh baby spinach
– salt and freshly cracked black pepper, to taste
– crushed red pepper, to taste
Directions (Serves 4):
- Cook fettuccine according to package directions for al dente. Reserve some pasta water for later.
- Melt 1 tbs of butter and add 2 tbs oil in a skillet over medium-high heat. Rinse walleye fillets, dab dry with paper towels, sprinkle with salt and pepper, and fry in oil until golden brown on both sides. Set aside.
- Add spinach to the same skillet and cook until it just starts to wilt, tossing occasionally. Remove spinach and set aside. Don’t overcook the spinach. It gets mushy and loses its nice green colour.
- Add remaining tbs of butter and minced garlic to skillet. Cook for about 1 minute, but do not burn. Add wine, scraping the bottom of the pan and let it simmer for 2 minutes.
- Whisk in the cream and let simmer until slightly thickened. Remove from heat and add Parmesan cheese. Add salt and pepper, to taste.
- Add pasta to alfredo sauce and toss. If your sauce gets dry, add a little of the reserved pasta water. Add the spinach, crushed red pepper, and toss until well combined.
- Serve hot with walleye fillet on each plate and extra Parmesan cheese sprinkled on top.