Walleye fishing is getting good out on the lake. Time to post some fish recipes. This one is served with quartered potatoes with Paprika and herbs
Walleye with Pecan-Dill Butter
For the Pecan-Dill Butter:
- 1 1¾-ounce package chopped pecans (about ½ cup)
- 8 tablespoons butter, softened
- 1 tablespoon fresh lemon juice
- 18 cup minced fresh dill or 2 teaspoons dried dill weed
- 1 tablespoon finely chopped green onions or shallot
For the Walleye:
- 4 pounds walleye fillets in whatever size you catch or buy
- 1 cup flour
- Paprika (Hungarian hot paprika is especially good)
- Salt and white pepper
- Cooking oil
To make Pecan-Dill Butter: Toast pecans in a dry small saucepan over low heat until they have become fragrant, stirring occasionally so they don’t burn. Set aside to cool.
Whip softened butter with electric mixer or by hand. Gradually add lemon juice and mix in thoroughly. Stir in dill, green onions, and toasted nuts. This can be made up to a week in advance.
The butter can be molded into a log before refrigerating. Just before cooking walleye, pull the butter out of the refrigerator and slice into 8 to 16 individual pieces. Use a knife dipped in lukewarm water to make slicing easier. The butter pats will be added to the fish at the end of cooking.
To make Walleye: Rinse fillets and pat dry with paper towels. Add flour to a pie pan and add seasoning to taste with paprika, salt, and pepper. Lightly coat, or dredge, fillets with flour on both sides.
Add just enough oil to coat bottom of a large frying pan. Heat oil over medium heat, then add fish. (If you have two large frying pans, use them; otherwise you will need to fry the fish in two batches.)
Cook fish over medium heat for 5 to 10 minutes, depending on thickness of fillets, turning once when first side is nicely browned.
Once fillets are flipped, dot them with slices of Pecan-Dill Butter; the butter should begin to melt while the fish is still cooking. The fish will be white and opaque when done, and can be easily pulled part with a fork.
Makes about 8 servings.