I just had to share last nights dinner with all of you! The walleye that my husband has been catching are great this time of year.
Try this lemon sauce that really hits it good with a slab of walleye.
Make the sauce first then make the fish, pour a couple tablespoons of sauce over two fillets and drink with the same wine you added in the sauce, delish!
LEMON DILL, BUTTER, CAPER AND DILL SAUCE
1/2 tablespoon olive oil
1/2 tablespoon butter
salt and pepper to taste
2 shallots (chopped)
2 cloves garlic (chopped)
1/2 cup of white wine (try a light chardonnay)
2 tablespoons capers
1 tablespoon unsalted butter
1/2 of a lemon (zest and juice)
2 tablespoons dill or parsley (chopped) I happened to have both fresh from my garden yet, so I added both
Directions for sauce:
Heat the oil and melt the butter in a pan.
Add the shallots to the pan and saute until tender, about 3-5 minutes.
Add the garlic and saute until fragrant, about 1 minute.
Add the white wine and deglaze the pan.
Simmer to reduce the sauce a bit.
Turn off the heat and add the capers, butter, lemon and dill or parsley.
For this recipe I used Angeline chardonnay from Sonoma in California, it is a really nice, not “oakie” chardonnay.
Directions for walleye:
Drizzle a bit of olive oil on each filet and sprinkle with salt and pepper. Sprinkle some dill over each and then brush with butter. Top with 2 thin slices of lemon.
Put on broiler pan lined with tin foil.
Preheat broiler. Carefully watch fish and take out as soon as the filet flakes with a fork, around 5-7 minutes. Do not over cook or it loses the fine texture of the fish. Most people have the tendency to over cook fish and seafood. It is better to have a bit underdone as it will continue to cook when taken out of the oven. As long as you take a fork and put it into the filet and it flakes, then it is done!