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Walleye In White Wine Sauce
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Bread-Crumb Mixture
1/3 cup bread crumbs
1 tbsp. butter
1 tsp. parsley flakes
1 clove garlic, minced
1/8 tsp. salt
White-Wine Sauce
1/2 cup chicken or fish stock (broth)
1/2 cup half-and-half
2 tbsp. dry white wine
1 tbsp. butter
1 tbsp. flour
2 large walleye loins (or smaller fillets)
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by In-Fisherman |
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This recipe works well with a medium or large walleye. The loin is the thick meaty portion of a walleye fillet above the rib cage. Cut each loin into quarter-size sections about 1/4 to 1/2 inch thick. Portions of smaller walleye fillets can be overlapped.
Bread-Crumb Mixture
Mince the garlic in the salt. Melt the butter and add it to the bread crumbs along with the garlic and parsley flakes. Add a touch of lemon peel and paprika if you want. Reserve.
Baked Walleye Loin
Preheat oven to 350 degrees Fahrenheit. Lightly grease a baking dish. Then arrange 5 to 10 medallions in a set, overlapping each other like fallen dominoes. Brush lightly with oil and place in the oven for 15 minutes or until the fish just begins to flake.
White Wine Sauce
In a saucepan, melt a tablespoon of butter over medium-high heat. Add flour and stir over medium heat until thick and bubbly. Stirring constantly, slowly add the mixture of broth and half-and-half. Simmer over medium-low heat, stirring constantly until the sauce thickens (about 10 minutes). Stir in the white wine, remove from heat, cover, and reserve.
Remove fish from the oven. Pour a bit of wine sauce over each set of medallions (you'll have sauce left over) and sprinkle liberally with bread-crumb mixture.
Return to the oven. Broil, 4 inches away from the heat for 3 minutes or until the bread crumbs brown. Serves 4.
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