I love to eat walleye! I have found so many ways to cook walleye I can never get bored of the fine fish. The other night I “whipped” up some walleye in a bleu cheese cream sauce. It is funny how cheese, cream sauce and walleye go together so well.
Put the tartar sauce and oil away. Here is my secret.
Walleye fillets ( or other white fish like whitefish, northern, or bass)
1 cup of sour cream
2/3 cup of white wine (don’t let the rest of the bottle go to waste – it helps relax the cook while working so hard)
1 teaspoon of dried shallots
dried onion flakes
A little salt and pepper
2 oz of crumbled bleu cheese
1 tea spoon of flour
Mix the flour into the sour cream, add the white wine and mix. Blend in the bleu cheese, shallots and onion flakes. Layer the fillets in a greased (real buttered) cake pan. Season to taste with S&P. (remember the bleu cheese will add a lot of salt already). Pour cream mixture over fillets. Sprinkle top with bread crumbs. Bake in 300 degree oven for 30 minutes or until fish flakes easily. If fillets are thin the cooking time is reduced.
This can easily be prepared ahead and kept in the fridge until cooking.
We enjoyed this fish with rum and brown sugar roasted yams and spinach salad.