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Entries tagged with 'walleye'

Walleye With Roasted Grapes and Fingerling Potatoes

Serious Eats Nick Kindelsperger Post a comment

While I consume most of my grapes in liquid form, I do look forward to fall harvest in the Upper Midwest, when I can pick up little red grapes just bursting with acidity. They are great on their own, but when roasted they gain extra depth without simply turning into a sweet grape jam. More

Michael Ruhlman's Shallow-Poached Walleye with White Wine-Shallot Sauce

Serious Eats Nick Kindelsperger Post a comment

Read the title of this post, and you could be forgiven for yawning slightly, even if you recognize the brilliant simplicity of a wine-shallot sauce. Take a look at the picture, however, and you can see that something else is going on. This recipe Ruhlman's Twenty, also works in a beurre maniƩ, a kneaded butter and flour mixture that thickens up the sauce and lends the white and creamy color. More

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