Walleye With Sour Cream Dill Sauce Recipes

LEMON DILL WALLEYE

Steps:

• In a large skillet, saute onion in butter until tender. Add water and dill; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes. Add milk; stir in lemons and pepper. Top with fillets. Cover and simmer for 12-15 minutes or until fish flakes easily with a fork., Transfer fish to a serving platter and keep warm. Strain cooking liquid, reserving lemons, onion and dill; serve with fish.

SOUR-CREAM-AND-DILL SAUCE

Steps:

• Combine sour cream, dill, zest, and juice in a small bowl. Season with salt and pepper. Sauce can be stored in an airtight container in refrigerator up to 1 day.

FRESH WALLEYE WITH GARLIC WINE SAUCE

Steps:

• Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge.
• Melt the butter in a medium saucepot over medium heat. Add the garlic and saute until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

CREAMY DILL DIPPING SAUCE

Steps:

• In a small mixing bowl, combine sour cream, mayonnaise, dill, lemon juice, and salt and pepper. Cover and refrigerate 1 to 2 hours before serving.

DILL SAUCE

Steps:

• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

DILL SAUCE

Steps:

• Mix mayonnaise with sour cream. Add green onion, parsley, dill and salt and pepper.

SOUR CREAM & DILL SAUCE TO SERVE WITH SALMON

Steps:

• Combine sour cream through lemon juice in small bowl.
• Refrigerate until ready to use.

WALLEYE WITH SOUR CREAM DILL SAUCE

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.

FRESH DILL SAUCE

Steps:

• Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.