Walleye with Tarragon Butter Sauce

We weren’t originally going to schedule a walleye post, but we encourage volunteerism from all of our staff and bloggers. Last week, Dan330 volunteers went to work at “Let’s Go Fishing” where we took seniors on a fishing trip. You can learn more about them here: Let’s Go Fishing

On the trip, we caught this giant walleye for our group. We gave one fillet to the activity director of the group we hosted and we kept the other for this post.

Today, we are making a sauteed Walleye with a Tarragon Butter Sauce. Here’s what you need to make your fresh out of the lake dinner tonight:

  • Fishing Pole and License
  • Landing Net
  • 1 Doz. Nightcrawlers
  • A Lake

Take off on your boat to your favorite walleye hole and get yourself some fish. If you’re a lousy fisherman or don’t have a lake you can skip this step and buy a fresh filet from your store. Walleye is a prized game fish and you will pay about $12-$18 per pound for a fillet. Frozen fish is ok, but fresh is far better. Make sure to thaw any frozen fish before cooking. If Walleye is out of your budget, you can choose another kind of hard white fish as an alternative.

Tarragon Butter Sauce:

  • 1/4 cup minced shallots
  • 2 lemons, juiced
  • Pinch of Salt
  • Pinch of Cayenne pepper
  • 1/3 cup heavy cream
  • 1 1/2 sticks butter cut into small pieces
  • 1/4 teaspoon Tabasco sauce
  • 1/3 teaspoon Worcestershire sauce
  • 1 tablespoon finely chopped fresh tarragon leaves

Place shallots and lemon juice in a saucepan and add the salt and cayenne. Bring this to a boil and then simmer to reduce it to about one half of the volume. Add the cream and cook for 1 minute. Whisk in the butter. Strain into a bowl and add the Tabasco, Worcestershire, and tarragon. Serve Hot.

  • Butter
  • Chopped Tarragon
  • Salt
  • Pepper

To saute your Walleye, simply melt a good chunk of butter in a frying pan. Place filets in butter, add salt and pepper to taste, and sprinkle with tarragon. After a few minutes, flip the fillets and season again. It will not take long to cook fish. When the meat begins to separate from itself it is cooked.

Drizzle the Tarragon Butter Sauce over the top and serve hot.

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About Chris 759 Articles
Chris Ashbach is one of the founders of Dan330. Chris is a pilot and avid outdoorsman who loves fishing, hunting, camping, and exploring. He loves taking kids (especially his own) on trips to share his passion of the outdoors. Chris is also a gardener, volunteers at Let's Go Fishing, and teaches Sunday school. Chris holds a MA in Organizational Leadership and is faculty at a local university in Minnesota; teaching undergraduate business classes.