Recipe courtesy of Rose Pedersen
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Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

Court-Bouillon:
Salad dressing:

Directions

In a shallow pan combine all the court-bouillon ingredients and bring to a simmer. Place the walleye fillets in the pan, making sure the liquid covers them. Poach the fillets for 5 minutes, until firm to the touch. Remove the walleye from the pan, cover and refrigerate.

Combine the ingredients for the salad dressing. After the walleye has chilled, gently flake the fillets, checking again that all the bones are removed. Add the dressing to the walleye and mix. Be careful not to break up the walleye any more. Cover and refrigerate until needed.

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