Walleye opener and a recipe

It is the walleye ( northern pike too) fishing opener today. When I had a restaurant and bar on Mille Lacs( Headquarters Lodge), it was the most important day of the year. It was busy of course, but also the beginning of the tourist season. Heady times, beery and boozy too, especially in the early days when it was still OK to drink and fish and drive.It was definitely a guy thing back then, all guys.
After they fished and drank, and drank and drank, and ate and drank they would chase girls and drink. A schooling, spawning mass of men would fill the Blue Goose and there would be about ten Garrison Girls to chase and 2 or 3 hundred men. The girls loved it.
One of my alltime favorite fish recipes is from Chef Glenn D'Amour from the old Fitgers Building Italian restaurant in Duluth, also Grandma's in Duluth and Izaty's on Mille Lacs. He knew you had to serve walleye on Mille Lacs of course, and also that everyone in Mn served it fried, fried, or fried. So he did a classic French preparation variation.
Dredge fillet in seasoned flour and saute in half clarified butter and olive oil. Add garlic and baby vegetables( zucchini, summer squash, small or baby anything). Brown fillet on both sides, remove from pan, pour off excess oil, add white wine, fresh tarragon, and reduce by half over high heat; swirl in a few pats of cold butter, add more chopped fresh tarragon and parsley, and pour over fish. Serve over garlicy saute'ed spinach. This is unlike any walleye you've ever had. You will crave it. I made it for Bud Grant once at Izaty's and he loved it but wondered what the green stuff was( spinach).Remember that a general rule of thumb is 7 minutes per inch of thickness when cooking fish. Beer or chardonnay would be good with this.The butter and herbs and garlic will stand up to it. Terve' tuloa( come again).