Walleye Hungarian Style Süllöszelet Magyarosan Recipes

Steps:

• Preheat oven (390 F, 200 C).
• Dice bell pepper, tomato and onion.
• Heat 1 tablespoon butter in a pot over medium hight heat. Add onions and cook until translucent (about 1-2 minutes).
• Add bell pepper and tomatoes and let cook for about 3-5 minutes. Salt slightly. Stir from time to time.
• Add paprika and stir. Add fish broth. Add salt and pepper to taste. Reduce heat to low and let simmer for about 15 minutes.
• Meanwhile butter an oven proof dish with the remaining 1/2 tablespoon butter. Put fish fillets skin side down into the dish. Salt the fillets slightly.
• Add as much white wine to cover bottom of form. You may need a little more than 1/3 cup white wine or a little less (drink the rest). Cover form with aluminium foil and put into oven. Bake for 10 minutes.
• After 10 minutes remove aluminium foil and turn fillets. If you like you can sprinkle some paprika on top of the fillets. Let bake uncovered for another 10 minutes or until fish is done.
• Meanwhile: after 15 minutes of cooking remove sauce from heat and puree the sauce in a food processor or with a blendor until smooth.
• Return to low heat and add sour cream. Mix. Keep warm until fish is done.
• Take fish out of the oven and serve with the sauce.

Steps:

• Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the 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 until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge.
• Melt the butter in a medium saucepot over medium heat. Add the garlic and saute until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Beat the eggs and water together in a bowl until smooth; set aside. Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. Place onto the prepared baking sheet.
• Bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.

Steps:

• Place walleye in a greased shallow 3-qt. or 13x9-in. baking dish. In a small bowl, combine tomato sauce, parsley, Italian seasoning, basil, salt and pepper; pour over fish., Bake, uncovered, at 350° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until fish flakes easily with a fork.