In a cast iron skillet heat 2Tbl. olive oil on medium high. Dust walleye with seasoned flour ( 1 cup flour with 1.5 Tbl. Salt and 1.5 Tbl. pepper) and sear in pan untill golden brown. Flip fish being gentle not to break fillets. After browned add 1 cup of white wine and 1/4 cup white wine vinegar and reduce by 2/3 add in 1/4 cup brined capers. Remove from heat and whisk in 4 ounces of butter. Season with salt and pepper to taste. Return walleye to pan and baste with sauce. Serve.
Ingredients:
2 Tbl. Olive Oil
2 walleye fillets cut in half
1 cup seaosned flour (if kept in air-tight container can store for 3 months)
1 cup white wine
1/4 cup white wine vinegar
1/4 cup brined capers
4 ounces butter, 8 tbl.
Salt
Pepper
Saturday, May 9, 2009
Walleye Time!!!
Its walleye time again folks and im here to answer all your lake erie fish cooking questions. From white bass to walleye im here to answer!
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