Gunflint Walleye Food

GUNFLINT WALLEYE

Steps:

• Spray a 15X10X1 baking pan with nonstick cooking spray.
• In small saucepan, melt butter and stir in garlic and lemon juice.Rinse fillets. Cut into 6 servings, if necessary.
• Place fillets in a single layer in baking pan. Brush with garlic-lemon butter; season lightly with salt and pepper.
• Sprinkle fish with Romano cheese and cover with bread crumbs. Drizzle the fish with any remaining garlic-lemon butter. (Fish may be prepared to this point, covered and refrigerated up to 1 hour).
• Bake in 450 oven for 10 to 12 minutes or until flakes easily. Transfer fillets to warm serving platter and garnish with green onion.

WALLEYE WITH POPCORN CREAM SAUCE WITH POTATOES AND SPINACH

Steps:

• Special equipment: Chinois (China cap) or fine mesh strainer.
• For the sauce:.
• Combine the cream, stock, peppercorns, shallots, bay leaves, onions, garlic, thyme and some salt in a sauce pot. Bring to a simmer and cook over low until the vegetables are soft, 1 hour. The cream will have reduced by about one-quarter.
• Strain the cream mixture through a chinois, adjust the salt, and reserve warm for later use.
• Pop the popcorn on the stovetop with the canola oil, or use a popcorn maker.
• Fill a blender halfway with the cream mixture. Add the popcorn until the blender cup is full. Blend the mixture until smooth, adding popcorn until you reach the desired thickness. Strain the mixture through a chinois or fine mesh strainer. Repeat for the remaining cream and popcorn. Adjust the seasoning with salt and finely ground pepper. Reserve in a warm place until ready to use.
• For the walleye:.
• Sprinkle the fillets on both sides with salt. Sprinkle one side of each fillet with the instant flour until just coated, shaking off any excess flour.
• Heat the oil in a skillet until just smoking. Add the fish to the pan, floured-side down, and turn the heat to medium-high. Cook the fish three-quarters of the way through on that side, and then flip. Add the butter to pan and baste. Cook until just before the fish wants to flake apart when pushed.
• Saute the mushrooms and potatoes in the same pan, adding more butter if necessary, until golden brown. Add the spinach and cook to wilt. Add 1/2 cup of the popcorn sauce and the parsley to the pan. Adjust the seasoning with salt, pepper and some lemon juice. Arrange the vegetables in 4 large bowls and spoon some more sauce over the vegetables. Top each bowl with the sauteed walleye, then garnish with the parsley and dust with the smoked paprika.

BAKED WALLEYE

Steps:

• Heat oven to 375 - put sea salt and milk in a bowl. Then bread crumbs, cheese and paprika in another bowl. Dip walleye in milk then bread crumb mixture, then put in baking dish w/melted butter. Bake for 30 minutes.

STATE FAMOUS DEEP FRIED WALLEYE

Steps:

• Mix cracker crumbs flour garlic and seasoning salt in a medium bowl
• Scramble the eggs and mix in the water in a small bowl
• Melt shortening in deep frier and heat to 380 degrees
• Put Walleye fillets in the egg mixture Put Walleye fillets in the crumb mixture and coat until you can't see the fish Put in deep frier and cook until golden brown and flaky Serve with lemon wedges and tartar sauce.

WALLEYE OMELET'S

Steps:

• Walleye Omelet's.
• • Depending on the size of the fillets, I usually use 3-4 or 2 large fillets. Wash thoroughly and pat dry.
• • Use a large piece of heavy aluminum foil or dbl regular thickness. Cut large enough to be able to fold over at the seam & both ends.
• • Spray the flat foil w/ margarine. Lay fillets in middle of foil.
• • Dress w/ fresh mushrooms, onions, tomatoes, green and/or red pepper. I like to use both kinds of peppers. I also like artichokes, but that's optional.
• • Garlic clove or to your preference.
• • Sprinkle w/ croutons or Italian bread crumbs.
• • Sprinkle w/ Italian dressing or balsam vinegar. A dash of hot sauce or more to preference. It gives it a nice, but not over powering kick. If you don't have salad dressing or vinegar, use red or white wine...a great alternative.
• • Squeeze a ½ lemon or lime per package. Use the other after opening and ready to eat.
• • Season w/ lemon pepper, course pepper, paprika, dill weed and fresh parsley if you have it. Don't be afraid to experiment or use alternative seasoning to your taste.
• • Cut 2-3 pats of real butter on top.
• • Fold over length-wise and both ends...not too tight.
• • Place each packet over hot (white) coals or high on a barbeque.
• • Cook for 8-10 minutes. If heat is not even, move packets front to back or turn 180.
• • You should be able to hear it "cooking/bubbling" and/or until fish fillets are opaque white.
• • Open to check if needed. Remove from heat onto a large platter or cookie sheet.
• • Lay on dinner plate...open and smell the aroma....ENJOY!
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