WALLEYE WITH POPCORN CREAM SAUCE WITH POTATOES AND SPINACH
Make and share this Walleye With Popcorn Cream Sauce With Potatoes and Spinach recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 2h
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Special equipment: Chinois (China cap) or fine mesh strainer.
- For the sauce:.
- Combine the cream, stock, peppercorns, shallots, bay leaves, onions, garlic, thyme and some salt in a sauce pot. Bring to a simmer and cook over low until the vegetables are soft, 1 hour. The cream will have reduced by about one-quarter.
- Strain the cream mixture through a chinois, adjust the salt, and reserve warm for later use.
- Pop the popcorn on the stovetop with the canola oil, or use a popcorn maker.
- Fill a blender halfway with the cream mixture. Add the popcorn until the blender cup is full. Blend the mixture until smooth, adding popcorn until you reach the desired thickness. Strain the mixture through a chinois or fine mesh strainer. Repeat for the remaining cream and popcorn. Adjust the seasoning with salt and finely ground pepper. Reserve in a warm place until ready to use.
- For the walleye:.
- Sprinkle the fillets on both sides with salt. Sprinkle one side of each fillet with the instant flour until just coated, shaking off any excess flour.
- Heat the oil in a skillet until just smoking. Add the fish to the pan, floured-side down, and turn the heat to medium-high. Cook the fish three-quarters of the way through on that side, and then flip. Add the butter to pan and baste. Cook until just before the fish wants to flake apart when pushed.
- Saute the mushrooms and potatoes in the same pan, adding more butter if necessary, until golden brown. Add the spinach and cook to wilt. Add 1/2 cup of the popcorn sauce and the parsley to the pan. Adjust the seasoning with salt, pepper and some lemon juice. Arrange the vegetables in 4 large bowls and spoon some more sauce over the vegetables. Top each bowl with the sauteed walleye, then garnish with the parsley and dust with the smoked paprika.
Nutrition Facts : Calories 2140.2, Fat 191.9, SaturatedFat 103.7, Cholesterol 709.6, Sodium 1098.7, Carbohydrate 56.1, Fiber 5.8, Sugar 12.1, Protein 58.7
WALLEYE WITH PECAN BUTTER SAUCE----FISH
Make and share this Walleye With Pecan Butter Sauce----Fish recipe from Food.com.
Provided by Potluck
Categories Fruit
Time 6m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- To cook fish;.
- Beat egg and milk together. Mix flour and spices. Dip fillets in egg mixture then flour mixture.Fry in hot oil for 2-3 minutes per side,until golden brown.Serve with sauce on top of the fish.
- Sauce; Beat butter,lemon juice and a dash of salt together. Stir in pecans.
Nutrition Facts : Calories 725.1, Fat 49.1, SaturatedFat 18.8, Cholesterol 268.9, Sodium 943.1, Carbohydrate 23.4, Fiber 3.4, Sugar 1.5, Protein 49
WALLEYE WITH SOUR CREAM DILL SAUCE
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.
Provided by MRS Montgomery
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 364.7, Fat 22.3, SaturatedFat 10.3, Cholesterol 34.2, Sodium 33.8, Carbohydrate 27.2, Fiber 1.6, Sugar 0.8, Protein 4.4
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