Make a roux with butter and flour, add heavy cream or 1/2 & 1/2 and begin to thicken. Toss in a giant hunk of Blue Cheese (or crumbles) and melt into your sauce. Don't forget to give sauce a healthy dose of Tobassco. Toss with linguine.
For the Buffalo Walleye:
Fry your fillets to your favorite method
Buffalo Sauce: melt some butter, add in Franks Hot Sauce and heat till mixed. Sauce can break, be careful.
Blue Cheese Linguine with Buffalo Walleye
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Blue Cheese Linguine with Buffalo Walleye
