Megan Plete Postol 11.28.23
The sun glowed orange against a bright blue, mid-morning ski in western New York as I stepped off the dock to settle in for a quick ride from the launch to the fishing spot. It was an especially balmy day for late October, but flying down Chautauqua Lake in an open-faced boat at 70 mph made it feel brisk and blustery. Sprays of cold water framed the boat like wings as we soared and bumped along before reaching our destination. Scores of other fishing boats had beat us to it, so we wiggled into an empty corridor to set up for western New York walleye fishing.
Fishing Coverage on AllOutdoor
From above, the kaleidoscope of walleye fishermen must’ve looked like a performance of synchronized swimmers arranged together, making parallel drifts down the lake before zipping back to where they started, and then passing again and again. Our fishing guide, Don Staszczyk, was tasked with taking out two writers, myself, and fellow outdoor writer Mike Joyner, on the water to target walleye as part of the Chautauqua County Media Fish Camp. Conditions were okay and the morning looked optimistic. We were set up with St. Croix Eyecon rods rigged up with on Northland Puppet Minnows, Rapala Jigging Raps and Snap Raps, on PowerPro fishing line with a fluorocarbon leader on the end.
We fished steadily for hours, only stopping once for lunch. Despite plenty of fish showing up on the fish finder, we only boated two walleyes. Staszczyk was frustrated over the low numbers, but Joyner and I were happy to have spent the day under the sun, enjoying the open air and working the line. The boat ride back to the launch was an adventure, as Staszczyk gave me a chance behind the wheel and we zipped up the lake in a rush of adrenaline.
Meanwhile, a few miles Northwest, two other writers participating in the media event, Dave Figura and Jerrod Vila, were on Lake Erie trolling for walleye with fishing guide Tom Yetzer of Reel Time Charters. Their day turned up a few more walleye, so when we combined all the walleye back at camp, we had plenty for a full dinner. A quick trip to the grocery store and it was time to prepare the walleye dinner. First up was to filet the walleye. We did this outside with high-quality Smith fillet knives, making quick work of the fish. Then kitchen aficionado Vila, joined by outdoor writer John Childs started the prep work. They chopped and mixed and whipped and cooked while the rest of us visited with camp guest Josh Larsen of Primitive Patriot Outdoors.
The fresh walleye were transformed into a delicious dinner of flaky, crab-filled fish, wrapped and baked, and then topped with a bright, rich, creamy, lemon sauce. The walleye was the star of the dinner with this recipe, shared by outdoor writer Jerrod Vila, which showcased the potential of this freshwater fish, combined with some simple ingredients, to create a mouth-watering and show-stopping dish, from the depths of the lake to the dinner plate, in less than five hours.
Crab Stuffed Walleye Paupiettes with Lemon Beurre Blanc
Fish in the 17″ – 18″ range work well. The entire fillet fits the bill just right in regard to length and thickness. If dealing with larger walleyes, the fillets may be sliced lengthwise to achieve a thinner “rollable” fillet. The end goal is to have your fillet approximately 7″ – 8″ long and 3/8″ – 1/2″ thick.
Ingredient List
- 8 to 10 Walleye Fillets
- Grated Parmesan or Asiago Cheese
- Butter
- Dry White Wine
- Olive Oil
- Fresh Parsley
- Toothpicks
- Shallot
- White Wine Vinegar
Filling
- Fresh pre-cooked crab (Backfin or claw work well. Philips or Boss are both good brands)
- 1 Lemon (juice and zest)
- 1/4 Cup Hellman’s Mayonnaise
- 10 to 12 Ritz Crackers (crushed)
- 4 or 5 Fresh Garlic Cloves – pressed
- 1 Red Onion – Finely Diced
- 1 Celery Stalk – Finely Diced
- 1 Tbsp Old Bay Seasoning
- 1/2 tsp Smoked Paprika
- Salt and Pepper to taste
Combine all ingredients in a large mixing bowl; pulling the crab apart with a fork until it is smaller and thoroughly mixed. Zest the entire lemon with a microplane and use all the juice. The consistency of the mix should be tacky to the point where it will hold together in a small ball well. If too dry add a touch more lemon juice or mayonnaise, if too wet crumble in a few more Ritz Crackers.
Preheat the oven to 400°.
Brush fillets with either melted butter or a bit of olive oil, season with salt, pepper, and smoked paprika. Take a spoonful of filling, place on fillet and then roll. Secure with a toothpick and set aside. Once all fillets are seasoned and rolled, heat an oven safe pan over medium high heat and add a pat of butter and a splash of olive oil. Place all the paupiettes in a pan and sprinkle a healthy amount of grated parmigiana over them. At this point add just enough white wine to the pan to achieve approximately a quarter inch of depth. Add in the juice of a half a lemon to the white wine as well. Toss the entire pan into the oven.
Roughly chop parsley and set aside.
Once the Walleye easily flakes and the parmigiana on top is beginning to brown, remove from the oven. Approximately 14-15 minutes.
The Sauce: While your walleye is in the oven it’s now time to prepare the lemon Beurre Blanc. This is a super simple sauce so don’t let the fancy French name fool you. Heat some butter and olive oil in a pan over medium heat. Finely dice a shallot and add to the pan and cook until soft. Three to four minutes. Do not brown. At this time add in approximately one cup of white wine and a couple splashes of white wine vinegar and the juice of an entire lemon, being careful not to get the seeds in the pan. Reduce over medium-high heat. Once the mixture has reduced by half lower heat, begin adding an entire stick of COLD butter, one pat at a time, and whisking until fully dissolved before adding the next. Keep adding the butter and whisk non-stop until the entire stick has incorporated. At this point it should be a lovely, velvety, creamy, lemon sauce. The butter must be refrigerator cold and the whisking nonstop or the sauce will separate.
Plate the walleye paupiette, drizzle with the sauce and finish with a sprinkle of fresh parsley.
A side of couscous, orzo, or other rice/pasta pairs well with this dish as do fresh green beans or whatever other seasonal veggie you prefer. Enjoy!
