Blast From The Past Tuesday

While shopping for Cornish Hens at a new store in my area called Fresh Thyme,  I was passing the seafood section and notice that they had Walleye Whitefish. This is one of my favorite seafood choices and I have a tasty recipe that I used to prepare for family and friends years ago in Lansing, MI.  I grabbed four very nice filets and made them for my daughter and myself.

The day before I created a Mac and Cheese just to try some new cheese choices.  It was amazing, in my opinion. I don't usually make a cheese sauce, I just make a great custard and layer the different cheeses. Trying some different ingredients was very satisfying so,  I saved some of the cheese sauce, prepared some Spicy Linguine the next day and with my Smokey Gouda Cheese Sauce with Black Truffle Oil and Pan-Fried Walleye with Lemon Butter Sauce, it was a mouth watering day.

Here's how it turned out. I'll insert the recipe for you to try. I'd like your feedback, please.

                            SMOKEY GOUDA CHEESE SAUCE

Ingredients:

1 cup Heavy Cream
1cup milk
3 Tablespoons Unsalted Butter
2 Tablespoons Black Truffle Oil
2 Eggs
1 package Smoked Gouda Slices (approximately 6 slices)
Sea Salt and White Pepper
1 teaspoon Cayenne Pepper

1. Slice gouda into very thin slices and set aside.
2. Place sauce pan over medium heat, add heavy cream, milk, eggs, butter and truffle oil. Simmer whisking briskly making sure eggs are well mixed, approximately 2 minutes.
3. Add cheese and using wooden spoon stir continuously until melted. Once melted, start whisking again for 1 minute, making sure it is creamy.  Allow to simmer for another 2 minutes.
4. Add sea salt, white pepper and cayenne pepper. Stir well. Sauce is ready to serve over pasta.

Your next step will be cooking pasta. Spicy linguine can be purchased at most Trader Joe's or large grocery store chains.  Using directions on package, for 2 servings cook 1/2 bag. For more servings I would suggest cooking entire bag, as the bag is not usually very large.

At this point, you can decide to add to you dish veggies of your choice, any protein or just cheese sauce. Now we are ready to tackle the Walleye.


                     PAN-FRIED WALLEYE WHITEFISH

Ingredients:

4-4ounce Walleye filets
1 egg, beaten
1 1/2 teaspoon Celery Salt
1 1/2 teaspoons Cayenne Pepper
1 1/2 teaspoon Garlic Powder
1 1/2 teaspoons Crushed Black Pepper
1 1/2 teaspoon Ancho Chili Powder
 1/2 teaspoon Sea Salt
1 teaspoon Cumin

1. Combine all spices, sea salt and peppers in a small bowl to make a rub.
2. Rub each filet with rub mixture and set aside for at least 15 minutes, more time would be advantageous if possible, but, not necessary.

Ingredients for Coating:

1/2 cup Gluten-free All Purpose Flour
1/2 up Cashew Meal
1/2 teaspoon Sea Salt
1/2 cup Vegetable Oil for frying

3. Heat heavy skillet over medium heat and pour in oil.
4. Using pastry brush, lightly, brush egg over filets making sure not to brush off rub. Dredge in flour mixture and place skin side down into skillet.
5. Cook each filet approximately 2 1/2 minutes before turning. Then same amount of time on other side.


                           WHIPPED LEMON BUTTER SAUCE

Ingredients:

l stick Unsalted Butter, sliced in tablespoon portions
1 Lemon, zested and juiced

1. Place small sauce pan over medium heat and pour in lemon juice. When juice starts to sizzle, quickly drop in a pat of butter and briskly whisk while butter melts. You will see the color change to creamy.  This is a very fast procedure and must be done in that fashion. Using these directions, continue this preparation.  Fast whisking and dropping butter one pat at a time until all gone and mixture is whipped and creamy in texture.

2 Immediately serve over fish while hot. Sauce may not hold texture when it cools.

This sauce turns this dish into a decadent eating experience and makes the fish melt in your mouth!!!!!
I, truly, hope you love it as much as I do. BON APPETITE!!!!!!!!