Having grown up on the ocean with cod, wild salmon and pollack as the main fish staples, it took some time to get used to the content of Minnesota’s 10,000 lakes. But after more than 20 years, I’ve come to have a keen appreciation for the walleye fished from our many lakes.
Last year some relatives gave us 4 pounds of walleye fillets after a weekend’s fishing expedition, and I found the following delicious recipe on fishingworks.com. My family, including the picky eaters in the lot, loves this recipe:
Baked Walleye Fillets
Ingredients
2 lb. walleye fillets
1/3 c. chopped green onion
1/4 lb. mushrooms, sliced (1 cup)
1 tsp. salt
1/4 tsp. fresh ground white pepper
1 tsp. leaf marjoram, crumbled
2 Tbsp. dry white wine
2 tsp. lemon juice
1/4 c. shredded Monterey Jack cheese or mild Cheddar
1/4 c. fresh bread crumbs
1/2 c. (1 stick) butter or margarine, melted
2 Tbsp. chopped fresh parsley
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