• 2 lbs. walleye fillets
• 2 1/3 c. cream
• 1 1/3 c. sweet or hard apple cider
• 2 tbsp. chopped shallots
• 1/4 c. pernod or anisette
• 1/4 c. calvados or applejack
• 1/2 clove minced garlic
• salt and pepper to taste
  

Allow fillets to stand unwrapped at room temp. Cut each block into 3. Stir together apple cider, cream and shallots in a large Dutch oven. Add fish. Cover. Simmer slowly for 20 minutes. DO NOT allow to boil. Remove fish and keep warm. Reduce cooking liquid by one half. Add pernod, calvados, garlic, chevril, salt and pepper. Sprinkle fish with finely chopped apple cider and pour sauce over top.