Walleye With Sour Cream Dill Sauce

• 4 walleyed pike fillet
• 1/2 cup flour
• salt and pepper
• 1/2 cup cornmeal
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup white wine
• 3/4 cup sour cream
• 4 tablespoons fresh dill, chopped (4 t. dried)
• 2 tablespoons fresh parsley, chopped
• 1 lemon, zest of

1. In a large skillet, melt the olive oil and butter.
2. Rinse the fillets and pat dry. Combine the flour, salt and pepper, and corn meal, and dredge the fillets, shaking them lightly to remove excess flour.
3. Saute the fillets over medium heat until golden. Turn fish and continue to cook until done. Remove and keep warm.
4. With a paper towel, wipe any crumbs or bits from the skillet and return to medium-high flame. Add wine and cook for 5-8 minutes, or until reduced by half.
5. Stir in the sour cream until smooth, remove from heat, and add herbs and lemon. Taste sauce and season with salt and pepper. Pour the sauce over fish and serve immediately.

walleyed, flour, salt, cornmeal, unsalted butter, olive oil, white wine, sour cream, fresh dill, fresh parsley, lemon

Taken from www.food.com/recipe/walleye-with-sour-cream-dill-sauce-346714 (may not work)