It’s a been awhile since I’ve written my corner as I have been busy getting guests ready for their fly in fishing adventures. Things are in full swing now that summer is here. From what I can tell and have heard, fishing is fantastic and guests are happy as can be. School is finally out this week, and I am looking forward to heading north to do some hands on work. This week’s recipe is one I found online that looks awesome. It is great with rice, pasta, or by itself plus it combines walleye, garlic, and wine. How could you go wrong with that?
- 2 (6 to 8-ounce) walleye fillet
- Salt and freshly ground black pepper
- Flour and bowl, for dredging
- 2 tablespoons butter + 1 tbsp olive oil
- 1/8 cup finely diced onions
- 6 cloves of garlic, minced
- ¼ cup white wine
- 2-ounce sliced white mushrooms
- 2 -ounce diced tomatoes
- ½ cup heavy cream
- Lemon wedges, for garnish
- Season both sides of walleye with salt and freshly ground black pepper. Coat both sides of the fillet with flour, tapping off the excess.
- Heat the butter & oil in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and fully cooked through. Remove to a plate and keep warm.
- Add a tbsp. of butter, diced onions, and garlic. Cook until softened and translucent. Deglaze with the white wine.
- Add the sliced mushrooms and diced tomatoes. Add heavy cream and swirl to mix. Using a base of noodles or rice, place the fish down and top with the pan sauce.
- Garnish with a lemon wedge and enjoy 🙂
If you happen to try this out for yourself, let me know how it goes.