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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
flour
butter
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.
Pin Bones The only thing between you and a totally boneless fillet are the pin bones. These are small rib bones that lie at the right angle to the main ribs, along the upper portion of the rib cage.
Basic Filleting 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.
Stomach Cut Make a stomach cut past the anal fin.
Backbone Cut down to the backbone, lift the dorsal (back) portion of the fish slightly, and turn the knife blade toward the tail of the fish.
Backbone slide Making certain to use the butt section of the knife to cut through the rib cage, slide the knife along the backbone toward the tail. Lead with the butt of the knife, making sure to cut as close as possible to the backbone so little meat is wasted.
Rib cage Remove the rib cage by leading with the butt or middle of the knife and finishing with the middle or tip of the knife. The knife blade should slip just below the ribs, cutting through the epipleural ribs in the process.
Skin If the fish hasn't been scaled, remove the skin by sliding the blade of the knife between the skin and the fillet. Lead with the butt of the knife, beginning either at the head or tail end of the fillet.
