Michael Ruhlman'S Shallow-Poached Walleye With White Wine-Shallot Sauce Recipe

1. 1

   Add 1 1/2 tablespoons of the butter and the tablespoon of flour to a small bowl, and knead together until the flour is completely incorporated. (This is called a beurre manie.)

2. 2

   Add the remaining butter to a large saute pan set over medium heat. When the butter melts, add the minced shallot and cook until translucent. Add the wine, 1/2 cup of water, and the thyme. Bring the liquid to a simmer, and then lay the fillets in the pan. Cover the pan, and adjust the temperature to keep liquid at a simmer. Continue to simmer until the fillets are cooked, three to four minutes. Remove the fish and set aside on a platter.

3. 3

   Turn the heat to high, add the flour and butter mixture, and cook until the sauce thickens. Season the sauce to taste with salt and lemon.

4. 4

   Transfer each fish fillet to a plate, coat with the sauce, and sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

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