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RECIPE OF THE MONTH
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 FISH AND WILD GAME RECIPES
 
Recipe of the Month with Duane Radford
From the field to the table...
Wine-Poached Walleye

Ingredients (Poached Walleye)
● 3 cups water
● 1 cup finely chopped celery with leaves
● 1 teaspoon finely chopped parsley (fresh or dried)
● 1 white Spanish onion (diced)
● 1 bay leaf
● 1 tablespoon fresh lemon juice
● 1/2 cup dry white wine
● 1 teaspoon salt
● 1 teaspoon pepper
● 2 pounds walleye fillets (skinned and cut into serving size pieces)

Ingredients (Hot Celery Sauce)
● 1 cup celery (finely chopped)
● salt and pepper (to taste)
● 1/2 teaspoon of either allspice, cinnamon, ginger or mace (your choice)
● 1/2 teaspoon nutmeg
● 2 tablespoons butter
● 2 tablespoons all-purpose flour

This “Wine-Poached Walleye” recipe hails from the Freshwater Fish Marketing Corporation (FFMC) From Lake to Plate online recipe site. This site features many delicious recipes for Canadian freshwater fish—and, you don’t have to run all over town looking for recipe ingredients.

Poached Walleye Fillets

1.  Wash the fillets under cold water and pat them dry with a paper towel. Cut the fillets into serving size pieces. Set them aside on a plate in the refrigerator.
2.  Add the water, celery, parsley, onion, bay leaf, lemon juice, wine, salt and pepper to a skillet (lid on) and simmer 1/2 hour.
3.  Put the walleye in the skillet and bring the ingredients to a boil.
4.  Reduce heat and simmer the ingredients (lid on) for 15 minutes.
5.  Remove the fillets from the skillet and arrange them on a serving platter.
6.  The walleye can be served with the sauce used to poach them or a hot celery sauce (optional) suggested by the FFMC.

The FFMC suggested serving the wine-poached walleye with a “hot celery sauce” side dish, one being as follows.

Hot Celery Sauce
1.  Add 1 cup of water to a small sauce pan and bring to a boil.
2.  Add the celery and heat at a slow boil for 2 minutes.
3.  Add the allspice/cinnamon/ginger or mace and the nutmeg along with salt and pepper to taste.
4.  Simmer the ingredients for 5 minutes.
5.  Add the butter and flour to another sauce pan and heat until the flour turns a light brown colour. Next, add the mixture of melted butter and flour to the pan with the celery and other ingredients. Bring to a slow boil and serve as a side dish with the walleye.

Serve the poached walleye with your choice of potatoes (baked, mashed, roasted, steamed). Steam some garden fresh diced carrot and peas, dredge with a tablespoon of butter, as a side dish. 

For a wine pairing, you can always opt for the same brand of white wine that you used to poach the walleye or a dry white wine of your choosing. I’d suggest a dry white wine such as a Sauvignon Blanc or a chilled chardonnay, while a rose would also be okay. For a beer pairing, I’d suggest a cold lager or pilsner; however, an amber ale would also work with this spicy meal. ■



 
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