Walleye Fish Recipe

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.

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