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Published: Tuesday, 6/5/2001

Fresh Walleye with Shrimp

4 walleye fillets, boned and skinned

1 tablespoon Creole seasoning

1 cup all-purpose flour

3 eggs

2 cups dry roasted bread crumbs

8 ounces clarified butter mixed with 2 ounces vegetable oil

Shrimp in sun-dried tomato garlic cream sauce (recipe follows)

Season walleye fillet liberally with Creole seasoning. Dredge in flour and shake off excess. Dip in beaten egg. Dip fillets in bread crumbs (make sure they are fully coated with bread crumbs). In 12 to 14-inch saute pan, get clarified butter and oil mixture very hot - at least 350 degrees or to point where bread crumbs dropped in oil will sizzle. Pan fry walleye until crispy on one side. Flip over with a spatula. Place the whole pan of fish in a 350-degree oven for 5 to 6 minutes. While fish is in oven, start making the sauce.

Shrimp in Sun-Dried Tomato Garlic Cream Sauce

1 tablespoon whole unsalted butter

12 jumbo shrimp, peeled and deveined

2 tablespoons chopped garlic

1 teaspoon chopped shallot

2 tablespoons poached julienne sun-dried tomatoes

2 cups heavy cream

2 tablespoons grated Parmesan cheese

White pepper and salt to taste

In a 10-inch saute pan or 2-quart sauce pot, melt butter and saute shallots and garlic for 30 to 45 seconds. Add shrimp, sun-dried tomato strips, and heavy cream. Bring to a boil. Simmer 8 to 10 minutes or until shrimp are fully cooked. Add parmesan cheese. Season to taste.

Place cooked walleye fillet on a plate or platter and garnish each fillet with 3 shrimp. Spoon sauce on top. Serve.

Yield: 4 servings

Source: Philip Murray, chef-owner of Windows, Traverse City, Mich.



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