Walleye with Spinach and Smoked Fish
By Dixie Dave Minar
4 10-ounce skinless, boneless walleye fillets
1 package of fresh spinach (clean and de-stemmed)
1 medium onion diced fine
2 gloves of garlic diced fine
1 can of chicken gravy or 8 ounces of thickened fish stock (recipe later)
½ shredded smoked fish
½ lb. of shrimp (optional)
2-3 ounces of heavy cream
2 beaten eggs
2-3 ounces of dry white wine
½ bunch of sliced scallions
Dash of mace
Flour to dredge fillets
Oil to saute
Instructions:
Dredge fillets in flour and dip in beaten eggs. Place a small amount of olive oil in a hot fry pan. Place fish in pan and brown on both sides. Remove fish, add diced onions and garlic, then saute for 2 to 3 minutes.
Add wine and boil to reduce the volume by one half. Add gravy (or stock), mace and pepper. Then cook for 2 to 3 minutes over medium heat. Add coarse chopped spinach, shrimp and smoked fish. Finish with the heavy cream (optional). Return fish to mixture and cook 3 to 5 minutes or until done. Place fillets on plates and spoon sauce over fish. Serve with your favorite pasta or rice.
Fish Stock:
Boil one small carrot, one piece of celery, one small onion and one bay leaf with fish bones in just enough water to cover the ingredients. Boil until the bones fall apart, skimming foam occasionally. Strain with a small sieve and thicken with corn starch.
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