From the December In-Fisherman
For the sauce:
1/2 c fresh basil leaves
1 tbsp fresh tarragon
1 tbsp fresh parsley
2 ripe tomatoes ( I used a handfull of baby ones sliced in 2's)
1 clove of garlic chopped (I used 2-3, I like garlic!)
1/2 c EVO oil
salt & pepper
juice & rind of 1 orange
Chop all herbs & tomatoes together. Add orange, olive oil, S&P stir well. Better if you let that sit in the fridge overnight.
For the broth:
1 onion, chopped
1 large carrot, chopped
1 stalk of celery, chopped
sprig of thyme & parsley
1 bay leaf
1/2 c vinegar
2 c dry white wine
Combine all together & simmer for about a 1/2 hour.
4 walleye fillets, 6-8 oz each
Slip fillets in the simmering broth. Cook 8-10 mins depending on fillets. Remove to a platter, & spoon some of the sauce over a fillet & serve.
I thought it turned out great. Trying to not fry it everytime. It said you can also use salmon or trout.
Wife liked it. Gave me a special thank you!
