When we were at our reunion in Tenn last week, we all took turns cooking unique dinners. My friend from Pittsburg fishes Lake Erie for walleye all the time, and this is a specialty of his. Absolutely delicious, and I am definitely trying it with speckled trout and redfish!!!

What is the texture of walleye? Trout and redfish don’t have the same texture in my opinion. Trout is much more finer than the reds. Seems that if you did a lot of stirring of trout it would break up much easier.

The walleye is very white and tender. A lot like trout or crappie. That was my comment and concern, and he actually sauteed it pretty hot and quick, then folded it in gently at the end. The redfish would be a lot tougher, and hold shape better.

Cubed Walleye with Alfredo Pasta

3-4# white fish filets, cubed
1/2# box fettuccini pasta, cooked Al dente
1/2 cup Butter
1/2 cup heavy cream
3/4 cup Parmesan cheese
Flour for fish
Crisco or Olive oil to sautéed fish
Salt and pepper to taste

Heat butter and cream until butter melts and mixture starts to bubble.
Reduce heat and continue to cook 6 minutes.
Remove from heat and stir in cheese.
Cut white meat fish into 1/2" cubes.
Sautee fish until lightly done and crusted.
Mix pasta and Alfredo together
Gently fold fish into mixed pasta and sauce.
Add salt and pepper to taste.

I think it sounds wonderful

I think Sheepshead would be a real good choice.

Walleye is the best fresh water fish IMO.

I make a cajun alfredo sauce with Sheepshead, and it is off the chart. Sheep are about the best swimming fish in the bay IMHO.

Would !

I bet that was dayum good

Trout is gonna be way to soft for something like that.
Looks good though!

Nice

Italian dish.

Absolutely, and what a waste to put it in a pasta dish.