Cooking with Kris

Walleye Linguine

1 1/2 walleye filets cut into bite-size pieces

2 tablespoons butter

2 shallots, sliced

2 garlic gloves, crushed

1 can minced clams, drained

1 cup chicken broth

1/2 cup white wine

2 tablespoons lemon juice

1/2 cup chopped parsley

3/4 teaspoon oregano

3/4 teaspoon basil

2 tablespoons corn starch, mixed with water to thicken

1/4 cup sour cream

2 teaspoons butter

1 box linguine noodles

In skillet, sauté shallots and garlic in butter; then add broth, wine, lemon, parsley, basil, oregano and clams with juice. Bring to a boil, add fish, and cook until fish flakes. Add cornstarch mixture and stir until thickened.

Cook noodles while making sauce. Once done, drain and add sour cream and butter to noodles. Add fish mixture, mix well and serve.




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