Walleye in Red Wine Sauce

Walleye in Red Wine Sauce

Makes 4 servings


  • Salt and Black pepper
  • 1 tbsp tomato puree
  • 1 cup boiling water
  • 6 tbsp olive oil
  • 4 cleaned walleye
  • 2 tbsp capers
  • 2 bay leaves
  • 2 cloves garlic, minced
  • 2 tbsp flour, for dredging
  • 3 tbsp parsley, chopped
  • ½ tsp thyme
  • 1 cup red wine
  • 1 onion, minced


  1. Salt and pepper the fish and dredge in flour. Shake off excess.
  2. In a heavy saucepan, sauté the onion in 2 tablespoons olive oil. When translucent, add the garlic and slowly sauté another minute. Stir in 2 tablespoons flour, blend well, and cook stirring for a minute or two.
  3. Remove the mixture from heat and pour in wine and boiling water, whisk thoroughly.
  4. Return to heat, whisking as the sauce thickens. Add bay leaves, thyme and tomato puree. Let simmer while you sear the fish.
  5. In a pan large enough to hold the 4 walleyes in one layer, heat the remaining oil and when hot, but not smoking, sear the fish quickly on each side.
  6. Now pour the red wine sauce over the fish. Bring to a boil, then quickly lower the heat. Cover and let simmer for about 15 minutes. Just before serving remove the bay leaves, adjust the seasoning (the sauce will probably need salt and pepper), toss the capers in, and sprinkle with chopped parsley on top.