 | 2 small walleye |
| 1 tablespoon finely chopped parsley |
| 1 clove garlic, finely chopped |
| 1 shallot, finely chopped |
| 2 cups bread crumbs |
| Milk |
| 1/4 pound butter |
| Salt |
| Pepper |
| 1 egg yolk |
| Onions, chopped |
| Dry white wine |
| Butter |
| 1 tablespoon flour |
|
Clean and wash two small fish. If they are larger than 3
pounds, you will have to increase the amount of stuffing. To make stuffing, combine
parsley, garlic, and shallot with bread crumbs, which have been moistened with a little
milk. Then add 1/4 pound butter. Apply salt and pepper. When all is mixed, use an egg yolk
for binding.
Essentially, the walleye is cooked in a shallow baking dish because the entire fish must
rest on a bed of onions, which you must first chop, and saute in butter. The onions should
be yellowed and not browned by cooking. Lay the fish on the onions, and cover them with a
dry white wine. Put the dish in a moderate oven for about 30 minutes; then remove the pan
and pour off the juices into a saucepan. The juices must then be reduced and thickened by
warming with a lump or two of butter and a tablespoon of flour. You might also add another
touch of wine at this point to stimulate the sauce. Put the liquid back over the fish and
the fish back into a now very hot oven. Another 5-10 minutes should suffice. |
