Serious Eats: Recipes
Michael Ruhlman's Shallow-Poached Walleye with White Wine-Shallot Sauce
Adapted from Michael Ruhlman's Ruhlman's Twenty
Why I Picked This Recipe: Over the years, I've grown to appreciate fresh walleye from Canada. But honestly I was mostly intrigued to see how this sauce would work. Though not difficult, this kind of French-inspired dish is not something I cook often. I looked forward to the challenge.
What Worked: Of course, the fish is carefully cared for here, and walleye is one delicious fish. I suppose the best thing I could say is that the tart and creamy sauce doesn't try to cover up the flavor of the fish. Instead, it just accents it in a very delicate way.
What Didn't: It's a very light meal, but that's the point. Everything here worked as directed.
Suggested Tweaks: If you can't track down walleye, Ruhlman also recommends grouper, snapper, and halibut. You can serve this with whatever you'd like, but Ruhlman's cauliflower recipe in the same book—which takes a while and uses more butter than you can probably imagine—is definitely worth trying at least once.