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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
1 pint water |
1 cup white wine |
2 whole bay leaves |
2 cloves garlic, crushed |
6 sprigs fresh parsley |
1 teaspoon whole peppercorns |
1 teaspoon salt |
1 stalk celery |
1 lemon, sliced |
2 (8-ounce) walleye fillets |
1/2 cup fine diced celery |
1 tablespoon chopped dill |
1 cup mayonnaise |
1/2 cup sour cream |
1 lemon, juiced |
1 tablespoon whole grain mustard |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon cayenne pepper |
Directions:
1. In a shallow pan combine all the court-bouillon ingredients and bring to a simmer. Place the walleye fillets in the pan, making sure the liquid covers them. Poach the fillets for 5 minutes, until firm to the touch. Remove the walleye from the pan, cover and refrigerate.
2. Combine the ingredients for the salad dressing. After the walleye has chilled, gently flake the fillets, checking again that all the bones are removed. Add the dressing to the walleye and mix. Be careful not to break up the walleye any more. Cover and refrigerate until needed.
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