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Pickerel Cooking - Walleye RecipesThe walleye (pickerel) is considered by many seafood chefs and fish lovers to be the best tasting of all freshwater fish. The flesh is mild, white and flaky when cooked up, and tastes much like yellow perch. Manitoba Canada is well known for it's walleye, where it is fished recreationally and commercially. Fish Fillets Stuffed with Scallops This is a great tasting dish, suitable for a family meal or special affair. The recipe is for 6 servings. Fish fillets should be boneless and skinless. You can use tilapia, pickerel, red snapper, cod or other similar type fish depending on your taste. Ingredients 6 fillets of fish, 6 – 8 oz each Directions Chop the scallops in a blender. Add cream, half the chopped onion, lemon juice and the 1 tbsp butter. Blend until smooth. On each fish fillet, put a portion of scallop paste and roll the fillet. Place in a fish poacher or pan. Mix remaining onion, clam juice (fish stock) and the white wine, add to fish in pan. Cover and bake in oven for 20 minutes. Remove fish rolls making sure to keep them warm. Reduce the broth from the fish pan by 3/4. Mix in frozen butter and whipping cream until thick now add lemon juice. Serve over the fish rolls Beer Batter Walleye This is a favorite shore lunch recipe that I enjoy every time I get a chance to go fishing. You can use it at home. It's an easy way to enjoy walleye anytime. Ingredients 2 lbs. Skinned and Boned Walleye fillets Directions Beat eggs until fluffy. Add beer and 1 tsp. salt. In separate bowl, combine flour, cornmeal and remaining salt. Dip fillets into liquid batter then into dry mixture, and back into liquid batter. Fry in butter or cooking oil until light brown and fish flakes with a fork. For best results use flat beer. |
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