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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 16 2012

Sauteed Walleye with Sour Cream and Dill

2 walleye fillets
1/4-c. flour
Salt and pepper to taste
1/4 c. cornmeal
1 tbsp. unsalted butter
1 tbsp. olive oil

The sauce . . .

1/2 c. white wine
6 tbsp. sour cream
2 tbsp. fresh dill, chopped
(2 tsp. dry)
1 tbsp. fresh parsley or chives,
chopped
Zest of 1 lemon, chopped

* In a large skillet, melt the olive oil and butter until the foam subsides. Meanwhile, rinse the fillets and pat dry. Combine the flour, salt and pepper, and corn meal, and dredge the fillets, shaking them lightly to remove excess flour.

* Sauté the fillets over medium heat until golden. Turn fish and continue to cook until done. Remove to two warm plates.

* With a paper towel, wipe any crumbs or bits from the skillet and return to medium-high flame. Add wine and cook for 5-8 minutes or until reduced by half.

* Whisk in the sour cream until smooth, remove from heat, and add herbs and lemon. Taste sauce and season with salt and pepper. Pour the sauce over fish and serve immediately.