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Recipe Of The Month

Poached Walleye with Pernod Cream Sauce

Ingredients:

  • 2 Walleye fillets
  • 1 cup Chardonnay
  • 2 Shallots, diced
  • 3 Celery heart stalks, chopped
  • ½ tsp Chef François Classic Seasoning
  • 2 Tbsp Butter, divided
  • 1 oz Pernod, (licorice flavoured liquor)
  • 1 tsp Capers
  • 1 tsp Lemon, juiced
  • 1 cup heavy cream
  • Dash Cayenne

    • Process:

    Heat oven to 325°
    1. Butter bottom of baking pan.
    2. Sprinkle shallots and celery evenly across pan.
    3. Place Walleye on shallots and celery.
    4. Very lightly season Walleye with Chef François Classic Seasoning.
    5. Pour Chardonnay into pan beside the fish until it just touches the bottom of the fillets. You may have Chardonnay left over.
    6. Place five pea size pieces of butter on each fillet.
    7. Place in oven and roast for 15 minutes until Walleye starts to flake.
    8. Remove from heat and cover to keep warm.

    Pernod Cream Sauce:

    1. 1. Pour liquid from the fish pan into a medium saucepan on high heat.
    2. Reduce by half.
    3. Add 1 ounce of Pernod, chopped capers, lemon juice and cayenne.
    4. Add heavy cream
    5. Bring heat down to medium.
    6. Let sauce thicken to desired consistency.
    7. Serve.

    *Serve with vegetable medley and white rice.

    En Guete!