BBQ'd Walleye Wraps
5 Walleye
fillets, de-boned
BBQ Sauce of
choice
5 slices
Bacon, sliced lengthwise in half
Slice the
walleye fillets in thin lengths and put a slice of bacon on top. Roll up then weave this on a skewer and
repeat. BBQ, basting with the sauce
often. Soak the skewers in water for 1
hour if wooden.
Shrimp Stuffed Pike
4 lb. Pike,
de-boned
3/4 tsp.
Paprika
3/4 tsp. each
Salt & Pepper
1/4 tsp.
Ginger
1 can Shrimp,
drained
250 gm. Cream
Cheese
2 cups
Tomatoes, chopped
1 cup Water
1/2 cup Onion,
chopped
3 cloves
Garlic, minced
3 tbsp. Butter
2 tbsp. Flour
2 tsp. Dill
5 strips Bacon
Wash, dry and
rub the fish inside and out with the
seasonings. Mix the cream cheese, dill and shrimp together. Stuff the fish and skewer closed. Cook the tomatoes,
water, onion and garlic in a saucepan for about 20 minutes. Melt the butter and
blend in the flour. Cook, stirring over
low heat until thick and smooth. Mix in
with the tomato mixture and cook another 10 minutes, then strain. Place the fish in a shallow roasting pan and
lay the bacon strips over the fish. Top
with half of the tomato sauce and bake in a 325 degree oven for an hour,
basting during baking. Serve the
remaining sauce with the fish.
Baked Fish Au Gratin Topped With Crunchy Bacon
Dressing
4 Pike
fillets, de-boned
Salt &
Pepper to taste
2 tbsp. each
Flour & Butter
1/2 cup
Parsley, chopped
2 cups Milk
8 slices
Bacon, chopped
1 1/2 cups dry
Bread Crumbs
1 Onion,
chopped
1 1/2 cups
Sharp Cheddar Cheese, shredded
Place the fish
in a baking dish, season with salt & pepper. Bake uncovered for about 15-20 minutes in a 375 degree oven. In a
frying pan brown the bacon until nearly crisp then add the onion. Cook until
tender and the bacon is crisp. Remove
about half of the bacon grease. Add the bread crumbs and parsley to the
bacon-onion mixture and mix until coated and crumbly, set aside. While fish is
baking add the butter and flour to a sauce pan over medium heat and whisk together them to cook together for
about a minute, then add in the milk and cook until it begins to thicken. Add the salt, pepper and cheese to the sauce
and stir till the cheese has melted. Pour the cheese sauce over top. Continue
baking for another 10-15 minutes or until the fish is done and the topping is
crunchy.
Oriental Crispy Fish Fillets
4 Walleye
fillets, de-boned
1 tsp. Sugar
2 tbsp. White
Wine Vinegar
3 cups Soy
Sauce
1 1/2 tbsp.
Ginger, minced
Pepper to
taste
2 Eggs
1 1/3 cups
Bread Crumbs
1/4 cup Sesame
Seeds
1/2 tsp. Salt
Cornstarch for
dredging
Oil for frying
In a small
saucepan combine soy sauce, vinegar, ginger, sugar and pepper to taste. Heat the mixture over low heat. Meanwhile pat the fish dry and season with
salt and pepper. In a separate dish put
the cornstarch, eggs (beaten with the salt) and the bread crumbs combined with
the sesame seeds. Dredge each fillet in the cornstarch, coating it thoroughly and shaking off the excess, dip in the egg mixture letting the
excess drip off, and dredge in the bread crumb mixture pressing the mixture to help it stick. In a skillet heat 1/4 inch of oil over
moderately high heat and fry the fillets until golden brown. Drain on paper towels.
Poached Walleye in Wine
6 Walleye
fillets, deboned
3/4 cup White
Wine
Salt &
Pepper to taste
16 Asparagus,
cooked
1/3 cup
Mushrooms, sliced
3 tbsp. Butter
1 Egg Yolk,
slightly beaten
3 tbsp. Flour
3/4 cup
Parmesan Cheese
1 cup Milk
1/4 cup Green
Olives, chopped
1/2 tsp. Dill
1/3 cup Cherry
Tomatoes, halved
1/2 tsp.
Rosemary
1 cup Bread or
Cracker Crumbs
Poach the
fillets in the wine for about 4 minutes until tender. Drain and reserve wine.
Put fish in a buttered casserole dish and season with the salt and
pepper. Put the asparagus, tomatoes,
mushrooms and olives on top. In a small
saucepan melt the butter and stir in the flour. Add the milk and stir until thickened. Stir in the egg yolk and whisk until it returns to boiling. Remove from heat and pour in the reserved
wine. Pour over the fish and vegetables. Combine the bread crumbs, parmesan, dill and
rosemary then sprinkle evenly. Bake at
350 degrees for 40-45 minutes.
Honeyed
Walleye
2 Eggs
2 tbsp. Honey
4 cups
Saltines, crushed
Salt &
Pepper to taste
8 Walleye
fillets, de-boned
1 cup Oil
Beat the eggs
and honey together and set aside. Combine the crackers and seasoning. Dip the
fish in the egg mixture then coat with the crumbs and put fillets in the hot
oil for4-6 minutes per side or until done.
The flavour adds a mild sweetness to the fish and is delicious!