Recipe by MRS Montgomery
A great recipe for those fisherman (and their families) who love Walleye to eat, but are sick of the same old fried fish! This recipe is modified from the In-Fisheman magazine.
Top Review by spyforthemoon
Good! The sauce has a very strong dill flavor. I would probably use less dill next time so it isn't overpowering. The rest of the sauce is tasty with a good medley of flavors. Although, a little garlic probably wouldn't hurt either.
- 4 walleyed pike fillet
- 1⁄2 cup flour
- salt and pepper
- 1⁄2 cup cornmeal
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup white wine
- 3⁄4 cup sour cream
- 4 tablespoons fresh dill, chopped (4 t. dried)
- 2 tablespoons fresh parsley, chopped
- 1 lemon, zest of
Directions See How It's Made
- In a large skillet, melt the olive oil and butter.
- 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 and keep warm.
- 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.
- Stir 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.