COTTAGE LIFE RECIPE CONTEST WINNER, 2004

FIRST PRIZE:

Walleye with Mushroom, Artichoke, and Sambuca Sauce // Michelle Painchaud 

Ingredients

3 cups sliced mushrooms (750 ml)
1/2 cup butter (125 ml)
1 red onion, thinly sliced
2 tbsp minced garlic (30 ml)
1 can artichoke hearts, drained and cut into chunks (14 oz/398 ml) 
1?3 cup dry white wine (75 ml)
3 tbsp Sambuca liqueur (45 ml)
1 can diced tomatoes, undrained (28 oz/796 ml) 
2 tbsp dried basil leaves (30 ml)
juice of 1 lemon
6 walleye (pickerel) fillets, about 10 oz (300 g) each
salt and pepper
flour
Instructions:

1. Sauté mushrooms in half the butter in a large frying pan until light golden. Add onion, garlic, and artichokes. Cook, stirring occasionally until onion is tender. Stir in wine, Sambuca, tomatoes, and basil. Heat through. Squeeze lemon juice on top. Season with salt and pepper. Simmer until sauce is thick, about 15 minutes.
2. Season fish with salt and pepper. Dredge lightly in flour to coat. Heat remaining butter in large frying pan. Sauté fish until golden and flesh flakes easily, about 2 minutes per side. Spoon sauce over fish to serve. Makes 6 servings.

Cottage Tips:
  1. Sauce can be made ahead with the hope there will be a catch coming in. Simply reheat to serve.
  2. Fry fish in single layer in pan. Don't crowd it. Use butter as needed.