 pan with some butter, sear it on one side, sear it on the other side, throw it in the oven. When you pull that out, take your walleye out of the pan, add wine, a little chicken stock. Now it already made its own like roux kind of sauce, and then you just whisk that together, add some capers, lemon juice, and butter, and then just get that going until it all kind of comes together, and then just pour it over your fish. But you can't hold it for a very long time, so it's like a sauce that you make