Michael Ruhlman's Shallow-Poached Walleye with White Wine-Shallot Sauce | Serious Eats : Recipes

Ingredients

• 1 tablespoon chopped fresh parsley
• ¼ lemon
• fine sea salt
• 4 walleye fillets, about six ounce each, skin removed
• 3 or 4 sprigs fresh thyme
• 1 cup dry white wine
• 1 large shallot, minced
• + 2 more ingredients
• • 1 tablespoon all-purpose flour
  • 2 ½ tablespoons butter, divided

1 Add 1 1/2 tablespoons of the butter and the tablespoon of flour to a small bowl, and knead together until the flour is completely incorporated. (This is called a beurre manié.) 2 Add the remaining butter to a large sauté pan set over medium heat. When the butter melts, add the minced shallot a...

View full recipe at SpringPad