Poached Walleye in Tomato Sauce

 This is better with summer-ripe tomatoes, but works with canned

tomatoes, too.

The sauce is best if it sits over-night.

For the sauce…

½ c. fresh basil leaves          1 clove garlic, chopped

1 tbsp. fresh tarragon            ½ c. extra virgin olive oil

1 tbsp. fresh parsley              salt and pepper

2 ripe tomatoes                      juice and rind of one orange

(or one 15-oz. can

Diced tomatoes)

 Chop all of the herbs and the tomato together. Add olive oil, the orange,

and the salt and pepper. Stir well to combine, and taste for seasoning.

For the Poaching Broth…

1 onion, chopped                    1 bay leaf

1 large carrot, chopped           ½ c. vinegar

1 stalk celery, chopped                             2 c. dry white wine

Sprig each of fresh thyme

And parsley

Combine all ingredients, bring to a boil, and simmer for about a half hour.

For the Fish…

4 walleye (or trout or salmon) fillets

Slip the fillets gently into the simmering poaching broth. Cook for about

10 minutes (depending on size of the fillet) and remove to a platter.

Gently spoon the sauce over and serve. Be sure to save the broth for

a flavorful soup.

How do you tell when the fish is done????

Still moist and juicy, but not raw or overcooked.

Cut into the thickest part of the fish and take a look.

It should be translucent and flake easily.