Walnut Walleye

My apologies, I've been busy over at the garden so it's been a while since I've posted here.

There are still a few walleye fillets left from last summer. You could use any firm white fish and probably any nut you'd like. Just don't grind/crush the nuts too finely.  Here's what I did with them:

Walnut Walleye

Ingredients:
1 large walleye fillet - enough for two portions
1/2 cup nuts - crushed but not pastey
1 egg lightly beaten
3 Tbs butter ( you could use less)
1 Tbscapers
2 Tbs lemon juice
salt and pepper to taste

Directions:

Preheat oven to 400F
Trim and portion the fish. Season with salt and pepper.

Crack and beat the egg, dip the fish portion in the egg wash.

Press the egg coated fish into the crushed nuts

Reserve to plate.

Preheat oven proof pan over medium high heat. Add the butter, when butter is melted  but not browned, add the fish.

Saute gently for 2 -3 minutes, then transfer pan to hot oven for six minutes.

Remove pan, remove fish from pan, add lemon juice and capers to residual hot butter in pan.

Plate fish, spoon some sauce over the fish and serve with sides of your choice.

Mild tender fish, crunchy topping, tart sauce, there is a lot going on in this fast and simple dish. Give it a try!

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
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Walleye ceviche

Been gone a few days walleye fishing on Lake Erie with a great bunch of guys. Three days from 6am till 2pm. There were five guys on our boat - eleven in total. We split our boats' catch three ways - something like seventy four fish! -Not the limit but still plenty. I have a lot of walleye to prepare.

One great way is walleye ceviche - it is easy and very clean and bright tasting.  We made some on the trip and I made some more tonight. Here is the recipe.

Walleye Ceviche

1 lb. walleye fillet
1 bunch cilantro
1/2 large red onion
2 medium tomatoes
1 jalapeno pepper
8 oz. lemon juice
2 Tbs salt

Slice fillets into very small pieces. Marinate in the lemon juice and salt for at least 4 hours in medium bowl (over night in fridge is good) Finely chop all vegetables, and mix in large bowl to make salsa. Drain fish. Mix fish with salsa. Eat with corn chips or crackers.


Here are the fillets from one of the days  - probably the first or second since the bag is kind of small.

The top fillet is the one I will use - it weighs in at about a pound.

Dice it up... and get ready with the lemon juice and salt.

Combine the fish, lemon juice and salt. Put it in the refridgerator.

Now we make the pico de gallo. Here are the ingredients.

Cilantro, sweet red and yellow peppers, red onion, jalepeno, garlic(yes it's not in the recipe but I decided to add it) and tomatoes.

Chop it all up; add a splash of lemon juice (or lime or orange) and  little salt.

Put that in the fridge. Four (or more) hours later, drain the fish, mix with the pico de gallo, and enjoy with chips, crackers or on a bed of shredded lettuce.

You could do this with any fresh firm fish. Enjoy!

Eat well!

My garden blog http://amidwestgarden.blogspot.com/

My cooking blog http://ihopeyouarehungry.blogspot.com/

Twitter -  www.twitter.com/DavidPOffutt