Walleye With Popcorn Cream Sauce With Potatoes And Spinach Food

BACON, SPINACH AND CREAM POTATOES

Steps:

• Place potatoes in a pot and cover with water. Bring up to a boil, salt water and cook until tender, 12 to 15 minutes.
• To a small skillet over medium heat add a little extra-virgin olive oil and bacon and brown, 7 to 8 minutes. Add onions and cook until soft, 5 minutes more.
• Drain the potatoes and place back in the hot pot. Add bacon, onions and defrosted spinach to potatoes, mash to combine then add cream. Mash until smooth and season the mixture with salt, pepper and nutmeg.

CRUNCHY-COATED WALLEYE

Steps:

• In a shallow bowl, combine flour, paprika, salt, pepper, onion powder and garlic powder. In another bowl, beat the eggs. Dip both sides of fillets in flour mixture and eggs, then coat with potato flakes. , In a large skillet, fry fillets in oil for 5 minutes on each side or until fish flakes easily with a fork. Serve with tartar sauce and lemon if desired.

SPINACH AND POTATO IN CREAM SAUCE

Steps:

• Pour 2 tbsp of butter into a pan for making the white sauce.
• Add the onions and saute for 2 minutes.
• Then add the flour.
• Cook for a minute until the flour turns lightly brown.
• Add the pepper and salt and the gradually add the milk.
• Stir continuously to avoid lumps.
• When the sauce thickens, add the cream and take it off the fire.
• In a separate pan, pour the remaining butter, add the spinach and saute for 5 minutes.
• Take it off the fire.
• Stir-fry the potatoes for 5-10 minutes.
• Add the prepared spinach mix to the stir-fried potato rounds to the white sauce.
• Spread the mixture in an oven proof baking dish.
• Sprinkle the dried parsley and the cheddar cheese on top and bake for 20 minutes at 180 degrees celcius.
• Serve hot with garlic bread.

CREAMY SPINACH POTATOES

Steps:

• Cook potato in water in med. saucepan until tender. Drain and then coarsely mash.
• Melt margarine in medium saucepan. Stir in flour until smooth. Slowly whisk in milk. Add next 4 ingredients. Heat and stir until boiling and thickened.
• Stir in spinach. Turn potato into greased 2 quart (2 L) baking dish. Pour sauce on top. Poke randomly with spoon to allow some sauce down into potato.
• Sprinkle with Parmesan cheese. Bake in 350°F (175°C) oven for 30 minutes until hot. Serves 6.

WALLEYE WITH SOUR CREAM DILL SAUCE

Steps:

• In a large skillet, melt the olive oil and butter.
• Rinse the fillets and pat dry. Combine the flour, salt and pepper, and corn meal, and dredge the fillets, shaking them lightly to remove excess flour.
• Sauté the fillets over medium heat until golden. Turn fish and continue to cook until done. Remove and keep warm.
• With a paper towel, wipe any crumbs or bits from the skillet and return to medium-high flame. Add wine and cook for 5-8 minutes, or until reduced by half.
• Stir in the sour cream until smooth, remove from heat, and add herbs and lemon. Taste sauce and season with salt and pepper. Pour the sauce over fish and serve immediately.