Wilderness Cooking: Walleye Marsala — Wilderness North

Celebrating 30 Years of Wilderness North  –          

Wilderness Cooking: Walleye Marsala

I seem to be on a walleye and pasta kick these days. This week, I am bringing back a popular dish, with a Wilderness North flare. Walleye Marsala. Again, as many of my recipes contain booze, this one has sweet marsala wine in it. I was introduced to this dish by Mark, who some of you  may remember. He made the best chicken marsala ever!

You will notice that a lot of the recipes I feature, contain similar steps. We start with cooking the protein, then sweating or softening aromatics (garlic, onions), deglazing with something acidic to pick up all the deliciousness at the bottom of the pan, adding butter or cream (something rich) to thicken the sauce. These steps are universal in sauce making and can be applied to almost anything. So, without further adieu, here is Walleye Marsala:

2 walleye fillets about 2 lbs, cut to serving size
1 medium onion, sliced
1/2 pound sliced mushrooms, baby portebellas
1 1/2 cups Sweet Marsala Wine
1 stick butter–additional oil
1 cup flour

Pasta of choice

Wash fillets with cold water. Dry the fillets with paper towels. Season flour with salt and pepper, shake fillets in coating and tap to remove excess flour.  Heat the butter and oil in a large skillet. Add the onion slices and mushroooms and saute till tender in the skillet uncovered. Move onions and mushrooms to the side of the pan and add the walleye, skin side down. Cook with medium heat for 5 minutes and turn the fillets. Add 1 cup the Marsala wine, reserving 1/2 cup,but do not pour directly on the filets. Cook the filets for 4 minutes uncovered on medium heat. Remove the filets. Add the remaining 1/2 cup of Marsala wine and deglaze the pan. Serve over your choice of pasta, or even rice. Delicious! Serves 4

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