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Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds walleye fillets, skin removed

  2. 2 cups grated carrots

  3. 3 tablespoons margarine or butter, melted

  4. 2 tablespoons lemon juice

  5. 1/4 teaspoon ground thyme

  6. Salt to taste

  7. 3 tablespoons margarine or butter

  8. 3 1/2 tablespoons flour

  9. Salt and pepper to taste

  10. 1/3 cup milk

  11. 450F. Spray a

  12. 13 x 9−inch baking dish with nonstick

  13. vegetable cooking spray. Arrange fillets, slightly overlapping,

  14. in prepared dish. Set aside. In medium bowl, combine carrots, melted

  15. margarine, juice, thyme and salt. Spread mixture evenly over fillets.

  16. 25 to 30 minutes, or until fish is firm

  17. and opaque and just begins to flake. Drain liquid from fish into a 2−cup measure. Cover fish with foil to keep warm. Set aside. Add

  18. water to liquid in cup to equal 1 1/3 cups.

  19. 1−quart saucepan, melt

  20. 3 tablespoons margarine over medium

  21. heat. Stir in flour, salt and pepper. Blend in cooking liquid mixture

  22. 5 to 7 minutes or until mixture thickens and bubbles, stirring constantly. Pour sauce evenly over fish and serve

  23. over hot rice or linguine.

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