Packo's Favorite Walleye Recipe
Recipe by: Tony Packo
6 oz. smoked bacon strips
1/4 pound butter, clarified
1 small onion, minced
1 cup sour cream
1/2 cup heavy cream
1 teaspoon paprika
1 tablespoon flour
Scale, gut then wash the fish.
Make incisions in both sides of the fish and lard it with smoked bacon
strips. Make four or five incisions across the back of the fish to
allow for stretching while baking. Salt inside and outside.
Place fish in casserole with three-quarters of the butter.
Bake in 400 degree F oven for 10 to 15 minutes. Remove fish from pan
and keep hot.
Add onion to the butter in a pan and slowly wilt it on top of the
stove. Mix in sour cream and heavy cream. Bring to a slow simmer and
Mix flour with remaining butter and add to the simmering cream,
whipping it rapidly. The sauce should be thickened in a few minutes.
If too thick, add additional heavy cream. If not thick enough, add
additional flour and butter mixture. Strain the sauce and serve in
a sauce boat.
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