Ingredients for Walleye With Sour Cream Dill Sauce
- Walleyed Pike Fillet
- 1/2 cup all-purpose flour
- Salt And Pepper
- Cornmeal
- Unsalted Butter
- 2 tablespoons olive oil
- White Wine
- 1 cup sour cream
- Fresh Dill
- Fresh Parsley
- Lemon, Zest Of
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How to Make Walleye With Sour Cream Dill Sauce
- Pat 1 pound of walleye fillets dry with paper towels.
- In a medium bowl, whisk together 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup cornmeal.
- Dredge the walleye fillets in the flour mixture, shaking off any excess.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat.
- Add the walleye fillets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. (Internal temperature should reach 145°F).
- Remove the walleye from the skillet and set aside, keeping warm.
- Wipe out the skillet with a paper towel, leaving any browned bits behind for extra flavor.
- Increase the heat to medium-high and add 1/2 cup dry white wine to the skillet. Cook for 5-8 minutes, or until the wine is reduced by half.
- Reduce the heat to low. Stir in 1 cup sour cream until smooth and creamy. Remove from heat.
- Stir in 2 tablespoons chopped fresh dill, 1 tablespoon chopped fresh parsley, and 1 tablespoon lemon juice.
- Season the sauce with salt and pepper to taste.
- Pour the sauce over the walleye fillets and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
3g
Fat
51g
Carbs
9g
