Shallow-Poached Walleye with Shallot Wine Sauce
Michael Ruhlman / Serious Eats
2 ½ tablespoons butter, divided
1 tablespoon all-purpose flour
1 large shallot, minced
1 cup dry white wine
3 or 4 sprigs fresh thyme
4 walleye fillets, about six ounces each, skin removed
fine sea salt
1 tablespoon chopped fresh parsley
Add 1½ tablespoons of the butter and the tablespoon of flour to a small bowl, and knead together until the flour is completely incorporated. (This is called a beurre manié.)
Add the remaining butter to a large sauté pan set over medium heat. When the butter melts, add the minced shallot and cook until translucent. Add the wine, 1/2 cup of water, and the thyme. Bring the liquid to a simmer, and then lay the fillets in the pan. Cover the pan, and adjust the temperature to keep liquid at a simmer. Continue to simmer until the fillets are cooked, three to four minutes. Remove the fish and set aside on a platter.
Turn the heat to high, add the flour and butter mixture, and cook until the sauce thickens. Season the sauce to taste with salt and lemon.
Transfer each fish fillet to a plate, coat with the sauce, and sprinkle with parsley.