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Gary Howey

INDUCTED INTO THE
NATIONAL FRESHWATER FISHING
HALL OF FAME
” IN 2017

Fresh Walleye in Wine Sauce

Entered by Gary Howey

Former tournament angler, hunting and fishing guide. Inducted into the National Freshwater Fishing "Hall of Fame" in 2017. Active member of the Association of Great Lakes Outdoor Writers (AGLOW), Past Executive Director (AGLOW). Howey has been an outdoor communicator since 1980 with his award winning syndicated "Of the Outdoors" columns appearing in magazine, newspapers, and tabloids throughout he upper Midwest and nationally.

February 5, 2021

Recipe Courtesy of South Dakota Walleyes Unlimited                                                       

 *  One 6-8 oz. Walleye Fillet                                                                    *  Flour dredge with salt & pepper to taste  

 *  2 T butter                                                                                             *  One ounce sliced white mushrooms 

 * One ounce diced tomatoes                                                                   * Garlic Wine Sauce (Recipe to follow) 

*  6 ounces linguini cooked al dente                                                         * Lemon wedges to garnish

                                                                                                                   Garlic Wine Sauce:

                                                                          1 T butter, 4 ounces chopped garlic, 6 c hot water, 1/4 c white wine, 3 T lemon pepper

                                                                                                                                                           Directions:                                                                                                   

  Season both side of the walleye with salt & freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off excess. Heat butter in a medium nonstick skillet over Medium-High

heat and cook the walleye on one side for 2 to 3  minutes , or until golden/ Turn the fillet over and cook opaque or cooked through. Remove to a plate & keep warm, add the sliced mushrooms and diced

tomatoes to fish pan and cook until mushrooms are golden and any liquid is evaporated. Add some of the garlic wine sauce and season with salt & pepper to taste. Serve the fish over linguini and top

with the pan sauce. Garnish with a lemon wedge. 

Garlic Wine Sauce

Melt the butter in a medium saucepan over medium heat. Add the garlic and sauté until beginning to brown, about 5-minutes. Add the water, clam base, white wine, and lemon pepper,

simmer until reduced and thickened, about 10-minutes. 

 

 

 

                                                                               

 

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