• walleye filet
  • drakes flour
  • salt
  • pepper
  • 1lb.butter cut into small pieces
  • 1c.heavy cream
  • 1c.white wine
  • 1 oz.tarragon(fresh)
  • 1 gr.onion
  • 1 oz.parsley
  • 1 oz.basil


beurre blanc-reduce white wine to about 3tbls. add cream reduce to about 6tbls. add butter piece by piece while whisking briskly (be careful not to use to much heat this sauce breaks easily)after finished adding butter add the herbs (onion, tarragon, basil, parsley) salt, white pepper, and about a teaspoon lemonjuice. Then dredge the walleye in the drakes (you may use egg wash if you wish) saute untill golden brown on both sides and place in 350 degree oven until cooked thourougly plate the walleye and top with beurre blanc.

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Submitted 6/13/05.
Source: n/a
Submitted By: Tazz
Panfried Walleye