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Walleye fillets in lemon sauce
Walleye fillets in lemon sauce

Walleye fillets in lemon sauce

Preparation 5 minutes
Cooking time 35 minutes
Servings 4


  • 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


  1. Peel the lemon with a paring knife.
  2. Remove the pith from the peel and discard it. Cut the zest thinly.
  3. Blanch the zest, starting with cold water.
  4. Boil for 1 minute.
  5. Drain and rinse in cold water.
  6. Repeat the previous steps twice more.
  7. Set aside.  
  8. Preheat the oven to 95°C (200°F).
  9. In a saucepan, dissolve the mustard in white wine.
  10. Add the cream and the blanched zest.
  11. Reduce over medium heat for about 30 minutes or until creamy. Remove from the heat.
  12. Add the tarragon and lemon juice.
  13. Season with salt and pepper.
  14. Keep warm.
  15. In a skillet, heat the oil and butter over medium-high heat.
  16. Season with salt and pepper, and flour the walleye fillets.
  17. Cook them 2 at a time for about 2 minutes on each side.
  18. Keep warm while cooking the other 2 fillets.
  19. Place the fillets on plates.
  20. Top with sauce.
  21. Serve with saffron rice and one steamed green vegetable.


The sauce should not be boiling after the last ingredients are added.

Availability in stores