Michael Ruhlman's Shallow-Poached Walleye with White Wine-Shallot Sauce

Name: Michael Ruhlman's Shallow-Poached Walleye with White Wine-Shallot Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter, divided; 237 milliliters dry white wine; 1 Tbsp all-purpose flour; 1 Tbsp chopped fresh parsley; 0 lemon; 4 servings fine sea salt; 1 large shallot, minced

One serving contains 126 calories, 1g of protein, and 7g of fat. If 100 cents per serving falls in your budget, Michael Ruhlman's Shallow-Poached Walleye with White Wine-Shallot Sauce might be a tremendous vegetarian recipe to try. This recipe serves 4. A mixture of sea salt, shallot, lemon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

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 manié.)

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Bowl

Add the remaining butter to a large sauté pan set over medium heat. When the butter melts, add the minced shallot and cook until translucent.

Ingredients you will need

Shallot

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Thyme