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 Meuniere-Style
Walleye Pike
(Lemon Butter Sauce with Capers)
It has always been amazing to me that the most excellent-tasting
dishes are often the simplest to prepare. The recipe here for walleye done
meuniere style is one I learned a long time ago. Although fairly simple, it
is intimidating to most due to the flaming of the fish. However, the flames
can in fact be avoided if need be (either don't cook on a gas flame or just
don't ignite the alcohol with a match- simply add the alcohol and let it
steam away). The main thing to remember is that the dish is incredibly easy
to prepare, but the flavor is exquisite and will
impress anyone who tastes it. It was inspired by one of my favorite chefs:
Note: Make sure to disconnect smoke detector before flaming the alcohol! The
flame can be large but will not be "out of control." You may want to
practice first...
 Ingredients:
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1 Fresh Walleye Pike or other white fish,
filleted (any size, but a 14 -16 inch fish - before filleting - is perfect)
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2-3 Tablespoons clarified butter*
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1/2 fresh lemon
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Approx 2-3 oz of 50/50 mixture of vermouth and brandy
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2 Tablespoons of capers
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Salt & pepper to taste
Directions:
Soak fillets in egg & milk bath, then coat the fillets
with flour/bread crumb mixture. Heat an iron skillet or heavy aluminum pan,
then add about a tablespoon of olive oil and the clarified butter. Place the
fillets in the pan rib cage-side down and sauté on high heat for two - three
minutes or until the fish is browned. Turn fish over and pour in
vermouth/brandy mixture. Tilt pan and allow alcohol mixture to ignite in
order to burn off the alcohol (Alternately, use a long- reach
butane lighter if cooking on an electric stove). CAUTION - this will create
a large flare-up... but it will die down quickly. After flame begins to die
out, squeeze lemon over fish, add capers and finish in hot (4500)
oven for about 5-8 minutes. Have warm plates ready and
serve immediately. The fillets will be moist and tender and the capers and
lemon will compliment each other very well. There will also be a very tasty
sauce that should be spooned over the fish - it is excellent!. Serve with
wild rice, garlic mashed or baked potato and a white wine such as a
Chardonnay. You'll be amazed at
how flaky, tender and tasty this fish can be!
*Clarified Butter is really nothing more than the
oil taken from butter once it has been melted. Take about 1/3 to 1/2 of a
stick of butter and melt it in a sauce pan over very low heat - this should
easily give you 3 tablespoons worth. Skim the "scum" away from the surface
and take the oil beneath. On the very bottom is the whey and water that is
to be avoided. This oil still has all the wonderful butter flavor but will
not burn until it reaches a much higher temperature than "normal" butter,
making it great to cook with.
Ralph Pancetta
reviews@ralphpancetta.com
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