Sunday, March 21, 2010

Blueberry Walleye


     6 walleye filets
     2 eggs beaten
     1 shallot diced fine
     3 oz blueberry schnapps
     1 jar pearl onions
     1 12 oz jar chicken gravy
     2 oz heavy cream
     2 tbsp garlic butter
     2 tbsp chopped parsley
     3/4 pint fresh blueberries
     1/2 cup pecan halves
     Dash pepper
     Flour to dredge
    Olive oil to saute

Cooking Directions:

First you want to dredge the fillets in the beaten eggs and then in flour. Then in a hot saute pan with small amount of oil you just want to brown the fish filets on both sides and not totally cook them. Next remove fillets to large ovenproof baking dish. Wipe the pan down to remove the excess oil add the shallots and saute them for 1-2 minutes. Next remove the pan from stove and flambe with the blueberry schnapps. Make sure that you flambe away from any open flames. When the flames dies down return the pan to the burner and add the pearl onions, gravy, pepper, cream, garlic butter, and half of the parsley. Continue to cook until it is reduced by a 1/4.

Now spoon or pour the mixture over the fish and bake uncovered in a pre-heated 350 degree oven for 15 minutes. Then take out and put the blueberries and pecans over the fish. Return to the oven for about 5-10 minutes and enjoy.

For more details watch episode 6 of Beyond The Wild.

Recipe by Chico