Steamed Walleye with Pork Sausage & White Wine Sauce

SERVINGS

2

PREP TIME

10 min

TOTAL TIME

40 min

GLUTEN FREE

NO



Walleye fillets are steamed over an intoxicating blend of all-natural pork sausage, tomatoes and fresh herbs. The perfect dinner for two. 

Recipe featured on Dan Small Outdoors Radio, Wisconsin's #1 Outdoor Radio Show.


 Enjoy these main ingredient substitutions:

ingredients
1 tablespoon extra virgin olive oil, plus extra for serving
1/2 onion, chopped
1/4 teaspoon Hungarian paprika
1/4 teaspoon of Herbes de Provence
4 ounces Jones Dairy Farm All Natural Pork Sausage Roll
3 cloves of garlic, minced
1 pint of cherry or grape tomatoes, halved
1 sprig fresh thyme
2/3 cup semi-sweet, semi-dry white wine, such as dry Riesling or Pinot Grigio
Pinch of saffron
1/2 pound walleye fillet
Kosher salt and freshly cracked pepper
1 teaspoon fresh marjoram, chopped
1 teaspoon flat leaf parsley, chopped
1/2 lemon
DIRECTIONS
In sauce pan, heat 1 tablespoon of olive oil over medium heat. Add onion and pinch of salt; cook until translucent, about 5 minutes.

Meanwhile, mix Hungarian paprika and Herbes de Provence into pork sausage, rubbing Herbes de Provence between fingers before adding to meat. Breaking sausage into small pieces, add it to pan with cooked onion. Break up sausage further with wooden spoon and cook through.

Add minced garlic and stir for 30 seconds, or until fragrant but not browned. Add in tomatoes, fresh thyme, white wine and saffron. Cover and simmer for 12 minutes to soften up tomatoes.

If walleye still has its skin on, make sure scales have been removed. Rinse fillet under cold water and pat dry with paper towel. Cut fillet into two portions and sprinkle salt and pepper on both sides. Once tomatoes have softened, place fish over tomatoes and sausage skin-side down. Cover and steam for 6 minutes or until cooked through.

Taste broth for seasoning. Discard sprig of thyme. Garnish with marjoram, parsley and drizzle olive oil on top. Squeeze lemon juice over fish or serve with lemon wedges.

Serve in a shallow bowl with crusty bread.

Ingredients

Directions

1 tablespoon extra virgin olive oil, plus extra for serving
1/2 onion, chopped
1/4 teaspoon Hungarian paprika
1/4 teaspoon of Herbes de Provence
4 ounces Jones Dairy Farm All Natural Pork Sausage Roll
3 cloves of garlic, minced
1 pint of cherry or grape tomatoes, halved
1 sprig fresh thyme
2/3 cup semi-sweet, semi-dry white wine, such as dry Riesling or Pinot Grigio
Pinch of saffron
1/2 pound walleye fillet
Kosher salt and freshly cracked pepper
1 teaspoon fresh marjoram, chopped
1 teaspoon flat leaf parsley, chopped
1/2 lemon
In sauce pan, heat 1 tablespoon of olive oil over medium heat. Add onion and pinch of salt; cook until translucent, about 5 minutes.

Meanwhile, mix Hungarian paprika and Herbes de Provence into pork sausage, rubbing Herbes de Provence between fingers before adding to meat. Breaking sausage into small pieces, add it to pan with cooked onion. Break up sausage further with wooden spoon and cook through.

Add minced garlic and stir for 30 seconds, or until fragrant but not browned. Add in tomatoes, fresh thyme, white wine and saffron. Cover and simmer for 12 minutes to soften up tomatoes.

If walleye still has its skin on, make sure scales have been removed. Rinse fillet under cold water and pat dry with paper towel. Cut fillet into two portions and sprinkle salt and pepper on both sides. Once tomatoes have softened, place fish over tomatoes and sausage skin-side down. Cover and steam for 6 minutes or until cooked through.

Taste broth for seasoning. Discard sprig of thyme. Garnish with marjoram, parsley and drizzle olive oil on top. Squeeze lemon juice over fish or serve with lemon wedges.

Serve in a shallow bowl with crusty bread.