Canadian Walleye Pike With Mustard And Dill Sauce
|For mustard-dill sauce|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Fish stock||1 Cup (16 tbs)|
|Whole grain mustard||3 Tablespoon|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Unsalted butter||2 Tablespoon|
|Minced fresh dill||1 Tablespoon|
|Walleye pike fish||10 Ounce, cleaned (1, Canadian, 8 To 10 Ounce)|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Cucumbers||2 , peeled, seeded, and sliced (For Garnish)|
|Red onion||1⁄2 , thinly sliced (For Garnish)|
|Rice wine vinegar||1⁄4 Cup (4 tbs) (For Garnish)|
1. Take a saucepan, add wine to stock and bring to boil. Lower heat to medium and allow to simmer till mixture is reduced to ¾ cup. Add cream and mustard, mix well and take off from heat. Beat in eggs, individually followed by butter. Strain the sauce and season with dill, pepper and salt. Place on low heat to keep warm till served.
2. Take a shallow dish, whisk eggs. In another shallow dish, arrange bread crumbs. Dip fish in eggs and coat with crumbs.
3. Place a skillet on medium heat, melt butter, add fish and sauté for 3 to 4 minutes, turning one time, till both sides turn golden brown and flakes of easily when tested using a knife.
4. Meanwhile, mix all the dry garnish ingredients in a bowl and arrange on serving platter. Place cooked fish above garnish.
5. Serve hot with sauce.