June 7th: Walleye Piccata
2 fillets fresh walleye
1 tablespoon olive oil
3 tablespoons butter
Flour as needed for dredging
1 tablespoon lemon juice
1/4 cup white wine
1 tablespoon capers
chopped parsley for garnish
Heat a large skillet over medium-high heat. Once hot, add the olive oil and 2 tablespoons of the butter. Season the fillets with salt and pepper and dredge lightly in the flour. Once the butter foams and begins to brown, add the fish fillets, turn the heat to high, and brown well, turning once, 4 to 5 minutes total.
Remove the fillets to a warm resting place, and add the wine to the pan. Scrape up the browned bits and add the lemon juice along with the capers. Reduce for half a minute, then add the last tablespoon of butter. Check for seasoning and acidity, then return the fillets to the sauce to warm. Sprinkle with parsley and serve with rice. - - serves 2 - Adapted from Proud Italian Cook.
1 tablespoon olive oil
3 tablespoons butter
Flour as needed for dredging
1 tablespoon lemon juice
1/4 cup white wine
1 tablespoon capers
chopped parsley for garnish
Heat a large skillet over medium-high heat. Once hot, add the olive oil and 2 tablespoons of the butter. Season the fillets with salt and pepper and dredge lightly in the flour. Once the butter foams and begins to brown, add the fish fillets, turn the heat to high, and brown well, turning once, 4 to 5 minutes total.
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