Directions:
- In a shallow pan combine all the court-bouillon ingredients and bring to a simmer. Place the walleye fillets in the pan, making sure the liquid covers them. Poach the fillets for 5 minutes, until firm to the touch. Remove the walleye from the pan, cover and refrigerate.
- Combine the ingredients for the salad dressing. After the walleye has chilled, gently flake the fillets, checking again that all the bones are removed. Add the dressing to the walleye and mix. Be careful not to break up the walleye any more. Cover and refrigerate until needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1009.49 Kcal (4227 kJ) | ||
| Calories from fat | 821.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 91.23g | 140% | |
|---|---|---|---|
| Cholesterol | 91.75mg | 31% | |
| Sodium | 2659.61mg | 111% | |
| Potassium | 614.27mg | 13% | |
| Total Carbs | 17.77g | 6% | |
| Sugars | 6.39g | 26% | |
| Dietary Fiber | 3.51g | 14% | |
| Protein | 10.63g | 21% | |
| Vitamin C | 38.5mg | 64% | |
| Iron | 1.3mg | 7% | |
| Calcium | 209.1mg | 21% | |
| Amount Per 100 g | |||
| Calories | 147.06 Kcal (616 kJ) | ||
| Calories from fat | 119.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.29g | 140% | |
|---|---|---|---|
| Cholesterol | 13.37mg | 31% | |
| Sodium | 387.43mg | 111% | |
| Potassium | 89.48mg | 13% | |
| Total Carbs | 2.59g | 6% | |
| Sugars | 0.93g | 26% | |
| Dietary Fiber | 0.51g | 14% | |
| Protein | 1.55g | 21% | |
| Vitamin C | 5.6mg | 64% | |
| Iron | 0.2mg | 7% | |
| Calcium | 30.5mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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