'walleye' on Serious Eats

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

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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