Brainerd Outdoors Radio

TIM ANERSON’S WALLEYE
WITH SMOKED PEPPER-TARRAGON SAUCE

FOR WALLEYE:
4-6 ea    8OZ. Cleaned Walleye fillets
4 oz        Oil or Clarified Butter (for sautéing)
1 C        Flour
SALT AND PEPPER

Heat Oil in a large saute pan
Salt fillets on both sides and dredge in Flour
Saute fillets until golden brown and just done

FOR SAUCE:
½         Red Bell Pepper (seeded & de-ribbed)
½         Yellow Bell Pepper (seeded & de-ribbed)
½ C        White Wine Vinegar
½ C        Dry White Wine
8 oz        Butter (room temp)
2 tbsp        Finely Chopped Tarragon Leaves

Smoke Pepper in home smoker for 20-30 minutes using hickory wood chips
Roast in 400° oven for additional 20 minutes
Peel Peppers and chop – set aside
Place Vinegar, wine and shallot in medium saucepan
Over high heat, reduce liquid to 2 tbsp
Add chopped Peppers and Tarragon
Season with salt and keep warm in pan set over barely simmering water while cooking fish

TO SERVE:  Serve fillets & sauce with Black Bean Relish and Potato Cakes

Tags: Recipe

This entry was posted on Thursday, January 28th, 2010 at 10:00 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.