RSS

Tag Archives: Butter

Parmesan Potato Crusted Walleye

3

Here is an excellent walleye dish for everyone to try.  It will be a sensation at the dinner table!

Preparation

4 walleye filets

1 c butter & herb instant potato flakes

1/2 c grated Parmesan cheese

1 c flour

1 egg

1/4 c milk

2 TB olive oil, separated

2 TB butter, separated

This slideshow requires JavaScript.

You will need three dishes for coating the fish.

• Pat fish filets dry and season with salt and pepper (not too much salt as there is sodium in the Parmesan)

• Place flour in first dish dish

• Mix egg and milk in second dish

• Mix potato flakes and Parmesan in the third dish

• Dredge fish filet first in the flour, dip in egg mixture and then roll in potato flake mixture

• Repeat until all filets are coated

• Heat heavy pan over medium low heat. Add 1 TB butter and 1 TB olive oil

• Add 2 filets to the heated pan and saute` until golden brown on first side, about 3 minutes per side

Serve with wild rice and steamed mixed veggies and you’ll be a hit at the dinner table for sure

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

Enter your email address to follow this blog and receive notifications of new posts by email.

 
 

Tags: , , , ,

Fish Chowder – Yummy!

fish-chowder


  • Serves: 6
  • Course: Appetizer, Lunch, Dinner

Ingredients

  • 2 6-lb walleye or northern pike, filleted
  • 6 medium parboiled potatoes
  • 4 celery stalks, chopped
  • 2 large carrots, chopped
  • 1 large onion, chopped
  • 1/2 lb. butter
  • 5 strips bacon
  • 1 pinch basil
  • 1 pinch thyme
  • 1 can of cream, milk, evaporated milk
  • 1 sprig fresh dill weed

Preparation

  1. Cut fillets and potatoes into spoon-sized cubes. In a large pot, boil water and add potatoes.
  2. In a skillet, sauté the celery, carrot and onion with the butter, bacon, thyme and basil (the goal is to soften the vegetables while not burning the butter).
  3. Once potatoes are soft, add fish to the pot (the water should cover the cubes by only an inch or so).   When water returns to a boil, add sautéed mixture.    Simmer for about 10 minutes.  Optional:  then add corn.
  4. Remove pot from fire and add milk, cream or evaporated milk. Sprinkle individual portions with small pieces of dill (optional) and serve with thick, sliced bread or your favorite dinner rolls.

ENJOY!

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

Enter your email address to follow this blog and receive notifications of new posts by email.

 

Tags: , , , , , , , , , ,

Parmesan Potato Crusted Walleye

3

Here is an excellent walleye dish for everyone to try.  It will be a sensation at the dinner table!

Preparation

4 walleye filets

1 c butter & herb instant potato flakes

1/2 c grated Parmesan cheese

1 c flour

1 egg

1/4 c milk

2 TB olive oil, separated

2 TB butter, separated

This slideshow requires JavaScript.

You will need three dishes for coating the fish.

• Pat fish filets dry and season with salt and pepper (not too much salt as there is sodium in the Parmesan)

• Place flour in first dish dish

• Mix egg and milk in second dish

• Mix potato flakes and Parmesan in the third dish

• Dredge fish filet first in the flour, dip in egg mixture and then roll in potato flake mixture

• Repeat until all filets are coated

• Heat heavy pan over medium low heat. Add 1 TB butter and 1 TB olive oil

• Add 2 filets to the heated pan and saute` until golden brown on first side, about 3 minutes per side

Serve with wild rice and steamed mixed veggies and you’ll be a hit at the dinner table for sure

 ENJOY!!

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

Enter your email address to follow this blog and receive notifications of new posts by email.

 

Tags: , , , ,

Fillets (Or Steaks) of Walleye Mornay

P3160005Yield: 5 Servings

Ingredients:

2 1/2 lb Fillets or steaks

4 tb Butter

Salt

1 Onion, minced

Juice from 1/2 lemon

1/2 ts Tarragon OR

Pinch of cayenne OR dash

Of hot sauce

Marjoram

2 Egg yolks, beaten

1 c Cream

1 c Fish broth

6 tb Grated cheese

Place fillets or steaks in a saucepan, just cover with cold water, add salt, lemon juice, and cayenne, bring to a bubble, then turn down heat and simmer for 10-12 minutes.

Remove fish, but retain the fish broth. Place fish in buttered baking dish. Stir together 1 cup fish broth and the cream. Melt 3 tablespoons of the butter and add minced onion, tarragon or marjoram.

Cook just until onions are soft. Stir in flour and cook a minute or two. Then off hat, stir in 2 cups of the fish broth until smooth. Return to low heat, stirring until sauce begins to thicken. Spoon 2-3 tablespoons of the sauce into the beaten eggs, then stir the beaten eggs slowly into sauce. Add the cheese, stirring all the while and cook until uniform.

Pour the sauce over the fish, dot with remaining butter, and bake in preheated oven at 375 degrees for about 10 minutes to brown the sauce.

ENJOY!

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

Enter your email address to follow this blog and receive notifications of new posts by email.

 
 

Tags: , , , , ,

Blackened Walleye

images6YLLPT2QNext to a good old-fashioned shore lunch, this is the next best preparation for your walleye. It’s just as easy and just as delicious. The key is to use a hot black-iron. The blackening powder sears to form a quick crust that seals in the juices so the fillet does not dry out. Don’t overcook, only 2-3 minutes per side. And don’t use thick pieces of fish, they won’t blacken as well or cook as thoroughly as thin pieces.  This method also creates a lot of smoke, so it’s advisable to cook outdoors using a grill side-burner if possible. Served over a dirty rice, this cajun style dish  packs a little kick to the tastebuds.

We’ve included a choice of two recipes for you to try.  Both are tasty and worth the effort.

Recipe 1

Ingredients:
3 – 2 pound walleye fillets
1/2 lb. Butter
Cayenne Pepper
Fresh ground Pepper
Garlic Powder
Salt to taste
Sliced lemon

Dip the fish into melted butter, then place walleye fillets on the grill. Season them with salt, garlic, black pepper and cayenne. Close grill and cook for 5 minutes. After 5 minutes, loosen the fillets from the grill, but do not turn them. Baste them with butter and re-season if necessary. Cook for 5 more minutes. They are done when the meat can be flaked with a fork.

This slideshow requires JavaScript.

Recipe 2

Ingredients:
Fresh Walleye Fillets
Stick of butter
Cup Blackening Powder or Char Crust

Cooking instructions:
Cut walleye into small, thin pieces (so it cooks quick)
Melt butter into bowl
Heat the black-iron
Dunk the walleye fillets into the butter
Dredge with the blackening powder or mix and place on the black-iron
Cook 2-3 minutes then flip with a spatula (fish may break apart with tongs)
Cook 2-3 minutes on the other side, then serve over rice

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

Enter your email address to follow this blog and receive notifications of new posts by email.

 

Tags: , , , ,

Fish Chowder – Yummy!

fish-chowder


  • Serves: 6
  • Course: Appetizer, Lunch, Dinner

Ingredients

  • 2 6-lb walleye or northern pike, filleted
  • 6 medium parboiled potatoes
  • 4 celery stalks, chopped
  • 2 large carrots, chopped
  • 1 large onion, chopped
  • 1/2 lb. butter
  • 5 strips bacon
  • 1 pinch basil
  • 1 pinch thyme
  • 1 can of cream, milk, evaporated milk
  • 1 sprig fresh dill weed

Preparation

  1. Cut fillets and potatoes into spoon-sized cubes. In a large pot, boil water and add potatoes.
  2. In a skillet, sauté the celery, carrot and onion with the butter, bacon, thyme and basil (the goal is to soften the vegetables while not burning the butter).
  3. Once potatoes are soft, add fish to the pot (the water should cover the cubes by only an inch or so).   When water returns to a boil, add sautéed mixture.    Simmer for about 10 minutes.  Optional:  then add corn.
  4. Remove pot from fire and add milk, cream or evaporated milk. Sprinkle individual portions with small pieces of dill (optional) and serve with thick, sliced bread or your favorite dinner rolls.

ENJOY!

 

Tags: , , , , , , , , ,

 
%d bloggers like this: