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 FISH AND WILD GAME RECIPES
 
Recipe of the Month with Duane Radford
From the field to the table...
SAUTÉED WALLEYE WITH CITRUS CAPER SAUCE

Ingredients (steaks):
● 2 tablespoons all-purpose flour
● salt and pepper to taste
● 1 teaspoon Chef Paul MAGIC Seasoning Blends Seafood Magic seasoning (or substitute)
● 2 walleye fillets (skinned)
● 2 tablespoons butter
● 1/2 cup dry white wine
● 2 tablespoons freshly squeezed lemon juice
● 1 tablespoon butter
● 1 tablespoon capers (rinsed and drained)

This recipe is adapted from the Freshwater Fish Marketing Corporation (FFMC) online recipe cookbook. The FFMC takes pride in providing what they bill as the world’s best wild-caught freshwater fish products from the pristine lakes of Canada.

This brings me to the subject of filleting fish. You must have a sharp filleting knife. First, lay a fish flat on its side and then make a downward cut just behind the head to the spine. Next, twist the blade and cut along the spine towards the tail of the fish—cut through the skin at the tail. Turn the fish over and repeat the process on its other side. Next, by holding the skin near the tail, carefully cut between the flesh and the skin towards the front of the fillet and remove the skin. Repeat for the other fillet. You’ll be left with a couple of fillets ready for the skillet, oven or grill.

1. Put the flour, salt, pepper and Chef Paul MAGIC Seasoning Blends Seafood Magic seasoning (or substitute seafood dressing) into a large plastic bag.

2. Wash the walleye fillets under cold water, pat dry with a paper towel and set aside.
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3. Next, dredge the walleye fillets with the flour, salt, pepper and Chef Paul seasoning mixture inside a plastic bag.
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4. Melt the butter in a skillet over a medium to high heat and sauté the walleye fillets for about five minutes per side, turning them over once.
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5. Remove the fillets; put them on an ovenware plate covered with tinfoil in an oven that’s been pre-heated to 200 F to keep them warm.
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6. Add the white wine and lemon juice and deglaze the skillet, reducing the liquid by half until it’s almost like a thick syrup in texture. Add capers and the cold butter. Simmer for a few minutes. Drizzle the sauce on top of the walleye fillets and serve.

I’d suggest a side dish of steamed asparagus dredged with a tablespoon of melted butter (just prior to serving) along with some sliced tomatoes topped with a mixture of balsamic vinegar and olive oil (1/3 ratio) and seasoning of your choice (e.g., oregano). Add some fresh ground black pepper to taste. Sprinkle the ingredients with some fresh cut parsley and serve.

As a rule of thumb, you can’t go wrong if you pair this dish with the same kind of white wine you used in the recipe. If you’d like to try something different, I’d go for a Viognier, one of my favourites, which packs a terrific mouth feel. A Sauvignon Blanc is another good option. ■



 
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