The Succulent Walleye of the Midwest

In an large, open space hung with images of historical happenings on the large lake, we tested walleye cooked with 2 methods: broiled and coupled with a lemon and dill sauce, and baked en papillate, with crab meat and shrimp, in a parchment wrapping.

Stopping to buy some asparagus, I departed my pals home early and drove back to Detroit with a detour through a dynamic little township called Frenkentown that takes pride in being the acknowledged as the fried-walleye capital of the world, naturally serving walleye in many preparations.

For $9.99, the 15-seat Zahnder's served "all you want to consume" of walleye fish fillets (or cod, or, both) with tartar sauce and lemon juice, a generous serving of french fries, coleslaw and collard greens, and sourdough bread with garlic butter and fruit jams.

We groaned in torment all the 80-something miles down I-75 to Detroit, however we recuperated in time for supper at Trea Ville, a dining establishment recently opened by Jenky Schmalt, the chef in the broad billed baseball cap who earned his chops at the Madrid Chop Home there and now is the owner of the Viper Club on the river front.

Rather, at Trea Ville, on the very first floor landing of the elaborate Flax Theater, I enjoyed fillets crusted with fresh picked herbs and teeming with both a red/white tartar sauce and large roasted peppers, both of which were unnecessary, specifically after a first course consisting of haricott verti and artichoke salad.

In checking out the township that weekend, we likewise stumbled upon pickerel-walleye, covered with hazelnuts, garlic, and bread crumbs, sauteed, simmered, and sauced with tomato beure blanco, at Kelly Framie's Les Autters dining establishment out in Robal Oaks.

Walleye Poached in Gewurztraminer

Unlike other poaching approaches that require somewhat more energetic heat, the outcome is an extremely tender walleye filet.

Since a lot of gewurztraminer is high in level of acidity, it's a good idea to avoid using cast iron for this preparation.

Bring a bottle (or more, depending upon just how much fish you will prepare) of dry gewurztraminer to a soft boil in a big flat pan or frying pan; lower heat to a bare simmer and include a great big pinch of salt and a couple of grindings of black pepper.

Include 6 walleye filets, about 1/2 pound each, at ambient temperature level; cook through, up until the fish is nontransparent, never enabling the liquid to boil above a low, bare simmer, about 15-20 minutes.

An unique take: Prior to including the red wine, in the dry pan, toast up until aromatic 2 teaspoons coriander seeds and a length of cinnamon stick; remove and reserve.

Keep in mind: If you 'd rather not consume your gewurztraminer, or if you avoid alcohol for individual or spiritual factors; the walleye likewise might be poached in precisely the exact same way in a medium of gradually simmering olive oil.

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