just got done eating this for supper. pretty good.
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filleted 2 walleye. one 17'' the other 18 1/2''. mudline removed no skin, no bones, cut into chunks. kept the cheeks and bellyrib fillets too.
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warmed a tablespoon of olive oil and a tablespoon of real unsalted butter in a small non-stick fry pan on a little higher than low but, not 1/2 way to medium.
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put the walleye fillets into the pan, covered and allowed them to steam while making a box of angle hair pasta in a different pot.
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drained the pasta but, did not rinse. put it back into the pot it was cooked in and the heat was left on the lowest setting my stove would go.
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added 2 tablespoons of olive oil, 2 tablespoons of unsalted butter and a tablespoon of old bay seasoning to the pasta, covered it up.
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the walleye had changed color to white and was flaking in the non-stick frypan. i shut off all the burners of the stove. mixed the walleye into the pasta along with the pan drippings.
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let it set for a few minutes. stirred it up and served it up with some cheezy garlic toast on home made wheat bread.
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no left overs for tomorrow and only 2 people acting like seagulls.
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