Walleye fillets in lemon sauce
- Peel of 1 lemon
- 10 ml (2 tsp) Dijon mustard
- 125 ml (1/2 cup) white wine
- 250 ml (1 cup) 35% cream
- 15 ml (1 tbsp) fresh tarragon, chopped
- 15 ml (1 tbsp) lemon juice
- Salt and freshly ground black pepper
- 15 ml (1 tbsp) vegetable oil
- 15 ml (1 tbsp) butter
- 4 walleye fillets, without the skin, approximately 200 g (7 oz)
- 250 ml (1 cup) all-purpose flour
- Peel the lemon with a paring knife.
- Remove the pith from the peel and discard it. Cut the zest thinly.
- Blanch the zest, starting with cold water.
- Boil for 1 minute.
- Drain and rinse in cold water.
- Repeat the previous steps twice more.
- Set aside.
- Preheat the oven to 95°C (200°F).
- In a saucepan, dissolve the mustard in white wine.
- Add the cream and the blanched zest.
- Reduce over medium heat for about 30 minutes or until creamy. Remove from the heat.
- Add the tarragon and lemon juice.
- Season with salt and pepper.
- Keep warm.
- In a skillet, heat the oil and butter over medium-high heat.
- Season with salt and pepper, and flour the walleye fillets.
- Cook them 2 at a time for about 2 minutes on each side.
- Keep warm while cooking the other 2 fillets.
- Place the fillets on plates.
- Top with sauce.
- Serve with saffron rice and one steamed green vegetable.
The sauce should not be boiling after the last ingredients are added.