Walleyes In Red Wine Sauce

This elegant yet approachable dish features tender walleye fillets pan-seared to a golden crisp and finished in a luxurious red wine sauce. The sauce is built on a savory roux of onion, garlic, and flour, deglazed with dry red wine and enriched with tomato puree. Aromatics like thyme and bay leaves infuse the liquid with depth, while capers add a bright, briny contrast that cuts through the richness. The result is a moist, flaky fish bathed in a glossy, flavorful sauce that clings beautifully to the meat.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 434.8

Dietary: Vegan

Description

This elegant yet approachable dish features tender walleye fillets pan-seared to a golden crisp and finished in a luxurious red wine sauce. The sauce is built on a savory roux of onion, garlic, and flour, deglazed with dry red wine and enriched with tomato puree. Aromatics like thyme and bay leaves infuse the liquid with depth, while capers add a bright, briny contrast that cuts through the richness. The result is a moist, flaky fish bathed in a glossy, flavorful sauce that clings beautifully to the meat.

Directions

1
Pat the walleye fillets dry and season both sides generously with salt and pepper.
2
Dredge the seasoned fish in flour, shaking off any excess coating.
3
Place a heavy saucepan over medium heat and add 2 tablespoons of olive oil.
4
Add the minced onion to the pan and sauté until translucent, about 3-4 minutes.
5
Add the minced garlic and sauté for another minute until fragrant.
6
Stir in the 2 tablespoons of flour and cook, stirring constantly, for 1-2 minutes to form a roux.
7
Remove the pan from heat and slowly whisk in the red wine and boiling water until smooth.
8
Return the pan to medium heat and whisk continuously as the sauce begins to thicken.
9
Stir in the bay leaves, thyme, and tomato puree.
10
Reduce heat to low and let the sauce simmer gently while you prepare the fish.
11
In a large skillet large enough to hold all four fillets in a single layer, heat the remaining 4 tablespoons of olive oil over medium-high heat.
12
Once the oil is hot but not smoking, add the dredged walleye fillets.
13
Sear the fish quickly on each side until golden brown and cooked through, about 3-4 minutes per side.
14
Transfer the cooked fish to a serving platter or arrange them in a baking dish.
15
Pour the prepared red wine sauce evenly over the fish.
16
Cover the dish and let it simmer gently for about 15 minutes to allow flavors to meld.
17
Just before serving, remove and discard the bay leaves.
18
Taste the sauce and adjust seasoning with salt and pepper as needed.
19
Gently fold the capers into the sauce.
20
Sprinkle the chopped parsley over the top and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 434.8kcal

% Daily Value *
Total Fat 26.6g41%
Saturated Fat 3.8g19%
Cholesterol 0.0mg0%
Sodium 11.5mg1%
Total Carbohydrate 45.4g16%
Dietary Fiber 13.3g54%
Sugars 0.4g
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: walleye, red wine sauce, pan-seared fish, seafood dinner, tomato sauce, garlic, onion, capers, parsley, thyme, bay leaf, olive oil, mediterranean cuisine, easy fish recipe, dinner party, comfort food, flaky white fish, wine reduction

Read it online: https://www.chefs-mate.com/recipe/walleyes-in-red-wine-sauce/