Great Fish Recipes
Compiled by Jean Cole
HTF Editor
I've had a couple of great meals featuring fish this summer, mostly in the traditional style. This week’s recipes are a bit different and were found on the Visit Minnesota website atwww.minnesota-visitor.com. Hope you enjoy! – Jean Cole
PECAN CRUSTED MINNESOTA WALLEYE
• 2 Minnesota walleye fillets
(1/2 lb. each)
• Flour seasoned with salt and pepper
• 1 large egg, slightly beaten
• 3/4 c. finely chopped pecans
• 2 Tbsp. butter
• 2 Tbsp. minced scallion
• 3 c. all-purpose flour
• 1 ripe pear, peeled and cut into slices
• 1/4 c. white wine
• Juice of 1/2 lemon
• 1/4 c. heavy cream
• 2 Tbsp. blue cheese
Dredge walleye in flour, shake off excess, dip in egg, and coat in pecans. Melt butter and sauté walleye 6 minutes on each side. Transfer fillets to a plate and cover to keep warm.
Drain excess grease. Add scallions and pear. Cook 1 - 2 minutes. Add wine and cook a few more minutes. Add cream, season with salt and pepper. Add lemon juice. At the last minute, add the blue cheese and spoon over the fish.
BAKED WALLEYE WITH WILD RICE AND MUSHROOMS
• 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 c. uncooked wild rice
• 6 oz. sliced almonds
• Salt and pepper to taste
Cook the wild rice and drain. In 4 oz. of butter, sauté the 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 sauté 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.
Lake Trout and Wild Leek Bake
• 1 freshly caught and cleaned
lake trout or four “brookies”
• 2 large potatoes
• Wild leeks
• Salt & pepper
• Butter
Dig up leeks. Clean them as you would green onions. Dice leeks and potatoes. Place fish on foil; add leeks and potatoes, and add salt and pepper to taste. Put a few pats of butter on ingredients and seal in foil.
Bake at side of camp fire – near hot coals, but not so near that the fish burns. Will be done and ready to eat in about one hour.
Great Lakes Smoked Salmon
• Salmon
• Garlic
• Oregano
• 1 1/2 c. sugar
• 1 c. salt
• Dill weed
Put all ingredients in a large container; add enough water to completely cover fish and soak for at least 12 hours.
Soak about 3 pounds of hickory chunks in a bucket of water overnight.
Spray rack of smoker with cooking spray, if needed. Use enough coal to get hickory started (approximately 5 or 6 coals). Keep at least 3 chunks going at all times. Cook/smoke 2 to 6 hours depending on size of fish/fillets. Place larger fish/fillets closer to heat source than the smaller ones. Turn belly of fish toward heat if not filleted. Meat will be firm to the touch – not mushy.
Some pieces of apple wood or grape vines can be added to hickory.
Smoker temperature should be about 200 degrees F.
Note: The salt concentration will vary greatly depending on:
How many pounds of fish are being marinated; and the size of the bowl and the amount of water added to bowl.
Every batch comes back tasting different. The more you prepare this, the better results you’ll have.
This is great with mild cheese (cream cheese does very nicely) and vegetable crackers.
• 2 Minnesota walleye fillets
(1/2 lb. each)
• Flour seasoned with salt and pepper
• 1 large egg, slightly beaten
• 3/4 c. finely chopped pecans
• 2 Tbsp. butter
• 2 Tbsp. minced scallion
• 3 c. all-purpose flour
• 1 ripe pear, peeled and cut into slices
• 1/4 c. white wine
• Juice of 1/2 lemon
• 1/4 c. heavy cream
• 2 Tbsp. blue cheese
Dredge walleye in flour, shake off excess, dip in egg, and coat in pecans. Melt butter and sauté walleye 6 minutes on each side. Transfer fillets to a plate and cover to keep warm.
Drain excess grease. Add scallions and pear. Cook 1 - 2 minutes. Add wine and cook a few more minutes. Add cream, season with salt and pepper. Add lemon juice. At the last minute, add the blue cheese and spoon over the fish.
BAKED WALLEYE WITH WILD RICE AND MUSHROOMS
• 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 c. uncooked wild rice
• 6 oz. sliced almonds
• Salt and pepper to taste
Cook the wild rice and drain. In 4 oz. of butter, sauté the 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 sauté 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.
Lake Trout and Wild Leek Bake
• 1 freshly caught and cleaned
lake trout or four “brookies”
• 2 large potatoes
• Wild leeks
• Salt & pepper
• Butter
Dig up leeks. Clean them as you would green onions. Dice leeks and potatoes. Place fish on foil; add leeks and potatoes, and add salt and pepper to taste. Put a few pats of butter on ingredients and seal in foil.
Bake at side of camp fire – near hot coals, but not so near that the fish burns. Will be done and ready to eat in about one hour.
Great Lakes Smoked Salmon
• Salmon
• Garlic
• Oregano
• 1 1/2 c. sugar
• 1 c. salt
• Dill weed
Put all ingredients in a large container; add enough water to completely cover fish and soak for at least 12 hours.
Soak about 3 pounds of hickory chunks in a bucket of water overnight.
Spray rack of smoker with cooking spray, if needed. Use enough coal to get hickory started (approximately 5 or 6 coals). Keep at least 3 chunks going at all times. Cook/smoke 2 to 6 hours depending on size of fish/fillets. Place larger fish/fillets closer to heat source than the smaller ones. Turn belly of fish toward heat if not filleted. Meat will be firm to the touch – not mushy.
Some pieces of apple wood or grape vines can be added to hickory.
Smoker temperature should be about 200 degrees F.
Note: The salt concentration will vary greatly depending on:
How many pounds of fish are being marinated; and the size of the bowl and the amount of water added to bowl.
Every batch comes back tasting different. The more you prepare this, the better results you’ll have.
This is great with mild cheese (cream cheese does very nicely) and vegetable crackers.