Walleyes in Red Wine Sauce
Submitted by sexner
Walleye fillets seared and simmered in a homemade red wine sauce with garlic, thyme, tomato puree, and capers. A French-inspired freshwater fish dinner ready in 45 minutes.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minIf you’ve got fresh walleye, this is how to do it justice. A flour-dredged sear locks in the flaky texture, then a roux-thickened red wine sauce finishes the job with 15 minutes of gentle simmering.
The sauce starts like a classic French brown sauce. Sautéed onion and garlic get a couple tablespoons of flour stirred in to build a roux, then red wine and boiling water go in off the heat to prevent lumps. Bay leaves, thyme, and a spoonful of tomato purée round it out. It thickens into something rich and glossy that clings to each piece of fish.
Sear the walleye hot and fast. You want golden color on both sides but no more. The fish finishes cooking in the sauce, and overdoing the sear means a dry, chalky center.
Capers go in right at the end. Their briny pop cuts through the deep, winey sauce and keeps the dish balanced.
Chef Tips
- Use a dry red wine you’d actually drink. Cooking concentrates flavor, so a harsh wine makes a harsh sauce
- Shake off excess flour before searing or it will clump and turn gummy in the pan
- The sauce should coat the back of a spoon before you pour it over the fish. If it’s thin, let it reduce a few more minutes
- Don’t forget to pull the bay leaves before serving
Variations
- Substitute perch, pike, or any firm white freshwater fish if walleye isn’t available
- Add a handful of sliced olives with the capers for a more Mediterranean take
- Finish with a knob of cold butter whisked into the sauce for extra richness
Ingredients
Directions
Salt and pepper the fish and dredge in flour.
Shake off excess.
In a heavy saucepan sauté the onion in 2 tablespoons olive oil. When translucent, add the garlic and slowly sauté another minute.
Stir in 2 tablespoons flour, blend well, and cook, stirring for a minute or two.
Off heat pour in the wine and boiling water; whisk thoroughly.
Return to heat, whisking as the sauce thickens.
Add bay leaves, thyme, and tomato puree.
Let simmer while you sear the fish.
In a pan large enough to hold the 4 walleyes in one layer, heat the remaining oil and when hot, but nor smoking, sear the fish quickly on each side.
Now, pour the red wine sauce over the fish.
Bring to a boil, then quickly lower the heat.
Cover and let simmer for about 15 minutes.
Just before serving remove the bay leaves, adjust the seasoning (the sauce will probably need salt and pepper), toss the capers in, and sprinkle with chopped parsley on top.
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