Pepper Tarragon Walleye Fillets

Pepper Tarragon Walleye Fillets
  • 4 servings
  • 0:15 Preparation
  • 0:08 Cooking
  • 0:23 Total Time


Add all
  • 4

    walleye fillets

  • 1 Tbsp.
    (15 mL)

    minced green onion

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1 tsp.
    (5 mL)

    coarse ground black pepper

  • 2 tsp.
    (10 mL)

    fresh tarragon

  • 1/2 cup
    (125 mL)

    dry white wine

  • 1 cup
    (250 mL)

    table cream at room temperature

  • 1/4 cup
    (60 mL)

    peanut oil

  • To taste Salt and pepper


Brown green onion in olive oil.

Stir in black pepper and tarragon.

Add wine and reduce by half.

Gradually add cream and simmer over low heat. Set aside.

In a frying pan, cook fillets in peanut oil 4 minutes per side over medium heat.

Serve with sauce.

Source: Chef José Trottier

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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