Walleye cheeks provençale

by Andrew Rochon | February 27, 2020
fish cheeks arranged on a plate decorously with sauce and garnish


• ¼ lb unsalted butter
• 1 shallot, minced
• 4 cloves garlic, minced
• 8-10 walleye cheeks
• ¼ cup dry white wine
• 1 lime, juiced
• 2 tbsp. parsley, chopped
• Salt and pepper, to taste


1. In a non-stick pan, melt butter over medium/high heat. Sauté shallots and garlic for 2-3 minutes.

2. Add walleye cheeks and sauté for another 2-3 minutes. Pour in white wine and lime juice and simmer until liquid is reduced by a third, approximately 4-5 minutes.

3. Sprinkle chopped parsley and season with salt and pepper.

4. Serve as an appetizer.

Originally published in the Fishing Annual (March) 2019 edition of Ontario OUT of DOORS magazine.

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  1. Steve wrote: I've never managed to get them myself yet, but a friend with plastic surgeon like skill at it treated me with a fillet on time. He calls them bubble gum. Nice and chewy like jerky, and oh so good!