Captain Hook's Guide Service Of Mille Lacs Lake, Minnesota
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8 walleye fillets 4 oz butter 1/2 chopped onion Fresh Morel mushrooms or a can of chopped mushrooms (8 oz. can) 1/2 lb. butter Bread crumbs (enough to cover) 1 cup uncooked wild rice 6 oz. sliced almonds Salt and pepper to taste
Cook the wild rice and drain. In 4 oz. of butter, saute onions until almost transparent. Add the cooked wild rice and mushrooms.
Season the walleye fillets with salt and pepper to your liking and roll them in bread crumbs. Place the walleye fillets in the oven and bake at 450 degrees for about 15 minutes. Use the rest of the butter to saute the sliced almonds in a separate pan.
Serve the walleye fillets on top of the wild rice or with the rice on the side. Spoon the butter and almonds over the fillets. Garnish.
Cashew Crusted Walleye
Cashew Breading 4 oz. soda crackers (3/4 c. pulverized) or cracker meal 1-1/4 c. salted cashews 1 Tablespoon paprika 3/4 teaspoon salt (or to taste) 1/8 teaspoon ground red pepper (cayenne) 3/4 teaspoon white pepper (or to taste)
Combine all ingredients in a food processor fitted with the steel knife and process until nuts are finely pulverized. Correct seasoning.
Shake the fish fillets in a bag containing all-purpose flour. Shake off the excess flour and dip the fillets into a mixture of 2 beaten eggs, a pinch of salt, and 1/2 cup liquid (water, beer, white wine, milk, cream, or evaporated milk). Then dredge or shake the fillets in the cashew breading. Place breaded fillets in a pan or plate and set aside until you're ready to fry them.
The fish may be breaded several hours in advance and refrigerated, or it may be frozen for later use.
This recipe that can be easily made travel-ready by simply making the breading mixture ahead of time and bring it with in a large zip-closure plastic bag. You'll also need to bring a separate bag with some all-purpose flour in it for dredging the fillets, and the two eggs (wrap carefully in paper towels and newspaper).