Walleye: Almandine with Artichoke Tartar Sauce
Broil, fry or bake fish as desired.
The almonds and butter on top of fish with the artichoke tarter is amazing.
If you like artichoke dip, you will love this tartar sauce.
Still similar to traditional tarter sauce, and a nice change.
Ingredients
- Four 8-10 oz. skinless walleye fillets
- pinch of paprika
- salt (or garlic salt) and pepper, to taste
- Old Bay seasoning, to taste
- 1 Tbls. butter, melted
- 1/3 c. slivered almonds
- 2-3 Tbls. butter
- 1 Tbls. fresh lemon juice, optional
- lemon wedges for garnish, optional
Artichoke Tarter Sauce
- 3/4 c. Hellman’s mayonnaise with olive oil
- small jar of artichoke hearts, drained & finely chopped (marinated are fine)
- 1-1/2 Tbls. finely chopped onion
- 1 Tbls. snipped fresh flat-leaf parsley
- 1/16 t. cayenne pepper
Instructions
Rinse fish; pat dry. Line a baking pan with foil. Place fish in the pan; brush with half of the melted butter. Lightly sprinkle with Old Bay seasoning, paprika, salt (or garlic salt) and pepper. Turn fillets, repeat.
Melt 1 tablespoon of butter and drizzle over fish if you are going to broil or bake in the oven.
BROIL METHOD: Broil 4 inches from heat for 5 minutes. Turn and broil 4-5 minutes longer, or until fish flakes easily when tested with a fork.
FRY METHOD: Melt 1 Tbls. of butter in a non-stick fry pan or grill pan, and fry about 5 minutes on each side, or until fish flakes easily when tested with a fork.
BAKED METHOD: Bake at 400 degrees for about 15-18 minutes or until fish flakes easily when tested with a fork.
In a small skillet, cook almonds in butter until golden. Remove from heat. Stir in 1 tablespoon fresh lemon juice if you like.
To serve, place fish on a platter and spoon almond mixture over. Serve with lemon wedges if desired.
Artichoke Tartar Sauce: Stir together all ingredients in a small bowl. Cover and chill for at least 2 hours before serving. Serve with seafood or fish. Leftovers will keep for 1 week.
NOTE: Serves 4