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August 2018
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Baked Walleye with Dill Béchamel

Isn’t it great to be lazy on New Year’s Day? I think so, nurse your hang over, watch movies and play video games sounds good to me! As the day grew older I felt we needed to feed our soul with some light and healthy meal and fish was the perfect complement to a nice lazy day, easy and delicious even though there is that blasted fancy French term again, no sweet, it is EASY.


  • Filets walleye as needed
  • Salt and pepper to taste
  • 2-3 per filets lemon slices, very thin

I really love walleye so I typically have one full filet for myself.

Preheat oven at 350d F. pat fish dry with a paper towel and add salt and pepper both sides. Place fish in oven safe baking dish and place 2-3 slices of lemon on top of fish. Bake until done 8 to 12 minutes depending how think they are.

Plate and garnish with dill béchamel sauce (see below). I told you that it was easy!

Dill Sauce:

  • 1 Tbls. butter
  • 1 Tbls. flour
  • 1 cup 2% milk (for decadent use cream instead)
  • 2 Tbls. fresh dill chopped (sub 1 Tbls. dried dill)
  • Several pinches of ground nutmeg
  • Salt and pepper to taste

Make a light roux by melting butter over medium heat, whisk in flour stirring constantly. Cook for a few minutes till it is lightly bubbling but and is a light color. We want to cook out the flour taste.

Make into béchamel by adding milk (cream) slowly, whisking all the while so lumps do not form. Use warm milk for best results. When milk is incorporated add dill, nutmeg, salt and pepper. Usually white pepper is used but if you don’t have any black pepper is fine.

Thicken by brining to a boil and cook until thickened, should only take a few minutes. Serve over fish and veggies (in my case steamed beans).

Serve over fish and green beans (or other steamed veggies)

Cook’s note: This would be very good over grilled salmon and asparagus as well as flakey white fish such as tilapia. Try other fresh herbs in the béchamel to spark up your meals. Not just for fish, try over chicken!

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