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


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

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


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