Walleyes in red wine sauce
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Walleyes in red wine sauce
  Wine    Seafood    Sauces  
Last updated 6/12/2012 1:28:42 AM. Recipe ID 64176. Report a problem with this recipe.
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      Title: Walleyes in red wine sauce
 Categories: Seafood
      Yield: 4 Servings
           Salt and fresh pepper
      1 c  Boiling water
      4    Walleyes, cleaned
      2    Bay leaves
      2 tb Flour for dredging
    1/2 ts Thyme
      1    Onion, minced
      1 tb Tomate pureee
      6 tb Olive oil
      2 tb Capers
      2    Cloves garlic, minced
      3 tb Chopped parsley
      1 c  Red wine
  Salt and pepper the fish and dredge in flour.  Shake off excess.
    In a heavy saucepan saute the onion in 2 Tbs. olive oil. When
  translucent, add the garlic and slowly saute another minute. Stir in 2
  tablespoons flour, blend well, and cook, stirring for a minute or
  two. Off heat pour in the wine and boiling water; whisk thoroughly.
  Return to heat, whisking as the sauce thickens. Add bay leaves,
  thyme, and tomato puree. Let simmer while you sear the fish.
    In a pan large enough to hold the 4 walleyes in one layer, heat the
  remaining oil and when hot, but nor smoking, sear the fish quickly on
  each side.
    Now, pour the red wine sauce over the fish.  Bring to a boil, then
  quickly lower the heat.  Cover and let simmer for about 15 minutes.
    Just before serving remove the bay leaves, adjust the seasoning (the
  sauce will probably need salt and pepper), toss the capers in, and
  sprinkle with chopped parsley on top.

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Recipe ID 64176 (Apr 03, 2005)

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