Walleye Fish Recipe With Artichokes, Mushrooms, And Tomatoes
by Patty Harrison
The sauce . . .
3 c. mushrooms, sliced thin
1/2 c. butter
11⁄2 c. red onions, sliced thin
2 Tbsp. garlic, minced
14-ounce can artichoke hearts
4 Tbsp. dry white wine
3 Tbsp. Sambuca liqueur
3 Tbsp. lemon juice
41⁄2 c. tomatoes, seeded & diced
2 Tbsp. fresh basil
salt & pepper to taste
Sauté mushrooms in butter over medium heat until brown. Stir in onion, garlic, and artichokes. Cook until onion is soft. Stir in white wine, Sambuca, and lemon juice. Add the tomato, basil, salt, and pepper. Cook until sauce thickens.
The walleye . . .
6 fresh walleye fillets
salt & pepper as needed
Season walleye fillets with salt and pepper and dredge in flour. Sauté fillets in butter, about 2 minutes per side. Keep warm.
Spoon thickened sauce over walleye and garnish with basil leaf. Serves six.
- <h2>Basic Filleting </h2>Make the initial cut at the angle just behind the pectoral fin. Cut with the scales, not through them. Include as much as possible of the loin, where the neck meets the back of the head.