Walleye with sorrel (Sandre à l'oseille) from Glorious French Food: A Fresh Approach to the Classics (page 314) by James Peterson

  • heavy cream
  • walleye
  • Show all ingredients...

  • EYB Comments

    Can substitute halibut, scrod, shad, or monkfish for walleyed pike; and this book's White wine fish broth (Fumet de poisson au vin blanc) or dry white wine for commercial fish stock.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute halibut, scrod, shad, or monkfish for walleyed pike; and this book's White wine fish broth (Fumet de poisson au vin blanc) or dry white wine for commercial fish stock.

  • lkgrover on December 09, 2024

    Delicious, the sauce is a lovely bright green soup-consistency. I substituted a combination of arugula and parsley for sorrel. Also used 1/2 cup white wine (and reduced the fish broth by that amount).

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