Ingredients (Makes 4 fillets) Four 5-oz walleye fillets 3 tsp chopped shallots ¼ cup each finely sliced carrots, celery, and rutabaga ⅛ cup finely sliced red peppers ⅔ cup dry white wine ⅔ cup whipping cream 1 lemon, juiced ⅓ cup softened butter Salt and pepper to taste Directions 1. Butter a deep frying pan, sprinkle with chopped shallots, layer other vegetables to create a bed for walleye fillets. 2. Pour lemon juice and wine over fish. Cover and bring to a rapid boil. Steam fish until tender (about five to seven minutes). 3. Remove vegetables and fish (keep on top) and place on warmed plates. Keep warm. 4. Place half the pan stock into a second pan. Stir in whipping cream. 5. Cook over high heat until sauce reduces by half. Remove from heat. 6. Whisk in softened butter and season to taste. 7. Pour over fish and serve. Editor’s note: Steamed walleye is one of Susan’s all-time favourite fish recipes and was showcased in the 2008 Fishing Annual, Ontario OUT OF DOORS’s 40th anniversary issue. Originally published in the Ontario Out of Doors Walleye digital exclusive For more walleye, click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream
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