Walleye with Creamy Parsley Sauce Recipe
Tasty walleye fillets drizzled with a creamy, fresh parsley sauce
Parsley sauce is simple, yet sophisticated. Hailing from the United Kingdom, this sauce needs only a few ingredients for you to quickly whip up: butter, milk, fresh parsley, lemon and a touch of flour. Serve it on walleye or other fish such as bluegill, crappie, catfish, salmon and also fishcakes. If you have any sauce leftover, try it over roast ham, cabbage and creamy mashed potatoes – it’s a favorite Irish combination.
Prep time: 5 minutes
Cook time: 30 minutes
- 6 walleye fillets, boneless and skinless
- 2 teaspoons of olive oil
- 4 tablespoons of butter
- 3 tablespoons of chopped fresh flat-leaf parsley
- 1 tablespoon of flour
- 1 cup of whole milk, warmed
- Juice of half a lemon, or more
- Salt and pepper, to taste
Make this quick parsely sauce with just a few, simple ingredients: butter, milk, parsley, lemon and flour. (Jenny Nguyen photo)
1. In a heavy-bottom pan, melt butter over medium heat. Whisk in flour and cook for about 2-3 minutes, stirring frequently. Next, slowly add warm milk in a steady stream, whisking with your other hand. Adjust heat accordingly: mixture should just slowly bubble and thicken into gravy; never allow mixture to boil. Once thickened to your liking, whisk in lemon juice, salt and pepper. Keep warm, and add chopped parsley before you’re ready to serve. If mixture thickens too much, reheat over low and slowly whisk in more warm milk.
Walleye fillet sprinkled with salt and pepper. (Jenny Nguyen photo)
2. Rinse walleye fillets under cold water and check for bones. Pat fish dry with paper towels and sprinkle with salt and pepper. Over medium to medium-high heat, heat olive oil in a large nonstick skillet. Add fish and cook on both sides until cooked through, slightly golden and flaky, 5-10 minutes. Carefully remove fish with a fish spatula for serving. Drizzle parsley sauce on top and serve extra sauce on the side. This dish was delicious with roasted potatoes and farm-fresh carrots.