Baked Walleye in Sour Cream

Ingredients
•		3-pound walleye, cleaned & scaled 
•		2 tablespoon finely minced onion 
•		1 cup sour cream 
•		1/2 cup bread crumbs 
•		2 tablespoon soft butter dressed 
•		2 tablespoon lemon juice 
•		1/4 teaspoon thyme 
•		5 Strips bacon 
•		1/2 cup grated parmesan cheese 
•		Salt and pepper (to taste)

Preparation
1.	Scale but don't skin the walleye and pick a 3-3 1/2-pounder. 
2.	Salt and pepper the fish. 
3.	Mix the minced onions with soft butter and spread inside and outside the fish. 
4.	Lay the bacon strips on the bottom of a shallow baking dish and lay in the fish. 
5.	In a bowl mix the sour cream, thyme, grated cheese, bread crumbs, and lemon juice and spread the mixture over the fish. 
6.	Bake at 325 F for about 30 minutes. 
7.	Serve with tossed salad and baked potato.

Fillet of Steelhead Bonne Femme

Ingredients
•		Head, tail & backbone of fish
•		2 pounds of steelhead fillets
•		1/2 cup white wine 
•		4 tablespoons of Butter 
•		Salt and pepper (to taste)
•		6 whole peppercorns 
•		1 cup hollandaise sauce
•		cucumber and lemon slices 
•		2 shallots, sliced 
•		1 bouquet garni 
•		1 1/2 tablespoon Flour 
•		1/2 teaspoon Thyme, 
•		1 cup Water 
•		1/2 teaspoon Tarragon 
•		4 tablespoon Milk 
•		1/2 pound mushrooms

HOLLANDAISE SAUCE
•	2 Egg yokes 
•	1 pinch Cayenne Salt 
•	1/4 pound Cold butter
•	8 pieces Fresh lemon juice 

Preparation

Fish
1.	Put the fish parts (head, backbone), peppercorns and shallots into the water and wine.
2.	Bring to a boil. 
3.	Reduce heat and simmer gently for 25 minutes. 
4.	Strain and set aside. 
5.	Arrange the fillets in a shallow glass or earthenware fireproof dish that has been thoroughly buttered. 
6.	Add the bouquet garni. 
7.	Pour in the reserved fish stock and poach in a 325 F oven for 20 minutes. 
8.	Saute the sliced mushrooms in 2 tablespoons of butter for 5 minutes, coating and stirring a couple of times. Reserve. 
9.	Prepare the hollandaise and hold it by covering with a lid. 

Wine Sauce
1.	Make the wine sauce by melting 2 tablespoons of butter in pan, then stir in the flour and cook a few minutes. 
2.	Turn off heat, pour in the liquor from the poached fillets, then stir and thicken over the fire. 
3.	Add the milk, then stir until it bubbles. 
4.	Season to taste.

Hollandaise Sauce
1.	In a very heavy pot set over a flame tamer, whisk the eggs until they are well blended, turn lemon-colored, and start to thicken. Be sure heat is low. 
2.	Add 1 tablespoon of lemon juice when thickening starts. 
3.	Start adding butter one piece at a time, whisking each piece until is absorbed with the eggs. 
4.	Continue until all the butter is used up. 
5.	It should take about 2 minutes, at which point the sauce will be thick. 
6.	If at any point you sense that the sauce is about to separate, quickly add a teaspoon of cold milk or cream. Now whisk in about 1 more teaspoon of lemon juice, a pinch of salt, and optional cayenne. Taste to see that the sauce is lemony enough for your taste. 

Assembly 
1.	Lay the fillets on a fireproof dish and cover with the wine sauce. 
2.	Now dot the top with mushrooms. 
3.	Ladle the hollandaise sauce over all and glaze under the broiler. 
4.	Garnish with cucumber and lemon slices or with watercress. 

Deviled Walleye Fillets

Ingredients
•		2 pounds of Walleye fillets
•		1 small Onion diced finely
•		3 tablespoons fresh lemon juice
•		1/2 small green pepper chopped
•		1/2 cup bread crumbs
•		1/4 pound butter (1 stick)
•		1/2 cup grated provolone
•		1 1/2 tablespoons dijon mustard
•		1 tablespoon Soy sauce
•		Salt and pepper (to taste)
•		Dash of Tabasco® Sauce
	
Preparation
1.	Saute the onion and green pepper in the butter until soft, then add mustard, soy sauce, tabasco and lemon juice.  
2.	Stir in crumbs and cheese.
3.	Salt and pepper the fillets, lay them on foil broiler liner, and broil for 5 minutes about 4 inches from the flame.
4.	Turn the fish, cover evenly with the bread-vegetable-cheese mixture, and broil another 6-8 minutes. 
5.	Serve.

Steaks Of Walleye Mornay
 
Ingredients 
•		2 1/2 pound walleye steaks
•		4 tablespoon Butter
•		Salt
•		1 medium onion, minced
•		Juice from 1/2 lemon
•		1/2 teaspoon tarragon 
•		1/2 teaspoon marjoram
•		Pinch of cayenne 
•		2 egg yolks, beaten
•		1 cup cream
•		1 cup fish broth
•		6 tablespoon grated cheese
 
Preparation
1.	Place steaks in a saucepan.
2.	Cover completely with cold water. 
3.	Add salt, lemon juice, and tarragon. 
4.	Bring to a bubble, then turn down heat and simmer for 10-12 minutes.  Remove fish, but retain the fish broth. 
5.	Place fish in buttered baking dish.
6.	Stir together 1 cup fish broth and the cream.
7.	Melt 3 tablespoons of the butter and add minced onion, tarragon or marjoram.  
8.	Cook just until onions are soft.  
9.	Stir in flour and cook a minute or two.  
10.	Then off heat, stir in 2 cups of the fish broth until smooth.  
11.	Return to low heat, stirring until sauce begins to thicken.
12.	Spoon 2-3 tablespoons of the sauce into the beaten eggs, then stir the
13.	beaten eggs slowly into sauce.  
14.	Add the cheese, stirring all the while and cook until uniform.
15.	Pour the sauce over the fish, dot with remaining butter,
16.	Bake in preheated oven at 375 F for about 10-minutes to brown the sauce.
 
Gratin of Walleye

Ingredients
•		2 pound walleye fillets                     
•		5 tablespoon cooking oil
•		2 tablespoon parsley, minced
•		1/2 cup bread crumbs
•		Salt and pepper                     
•		2 cloves garlic, chopped fine
•		2 tablespoon capers (W/juice)                  
•		1/2 teaspoon powdered thyme
•		2 green peppers                  

Preparation
1.	Wash and pat the fillets dry, then dice into 1-inch squares. 
2.	Season with  salt and pepper.
3.	Wash, then dry the green peppers and roast them under the broiler, turning them as the skin blackens.  
4. 	Place the peppers in a paper bag, seal  by twisting the top, and set aside for 5 minutes or so. 
5.	Then remove and, with finger, push and pinch off most of the blackened skin. 
6.	Cut in half,  remove the seeds and stems and slice into thin strips.
7.	Put the oil in a big skillet and saute the garlic until it is  translucent.  
8.	Then scrape in the fillet squares from your cutting board, turn up the heat, and cook, stirring constantly for about 5 minutes.
9.	Off heat, add and mix thoroughly the peppers, parsley, capers, and half the bread crumbs into which you have mixed the thyme. 
10.	Spoon into baking dish and sprinkle the rest of the crumb-thyme mixture over all, and place under the broiler for a minute or two to brown. 
11.	Serve with tossed salad and baked potatoes.
Beer Battered Walleye 

Ingredients
•	3 lbs. of walleye fillets 
•	1 cup flour 
•	1 teaspoon salt 
•	1 teaspoon baking soda 
•	1 can beer 
•	1 egg 
•	Peanut oil 

Preparation
1.	Wash walleye fillets thoroughly. Cut into serving size pieces. 
2.	Stir together dry ingredients. Add beer and egg; stir until consistency is comparable to thick gravy. 
3.	Heat oil or shortening (depth of 1 1/2 to 2 inches) in skillet to 375 degrees. 
4.	Dip fillets in batter and then fry each side of fillet until golden brown.
5.	Drain on paper towel. Season to taste. 

Honey-Fried Walleye

Ingredients
•	8 large walleye fillets
•	2 cups butter-flavored cracker crumbs 
•	2/3 cup oil 
•	1 egg slightly beaten 
•	1 teaspoon honey 
•	1/4 cup flour 
•	1/2 teaspoon salt
•	1/4 teaspoon pepper
•	1/8 teaspoon nutmeg

Preparation
1.	Wash Dry fillets thoroughly. Dry on paper towel
2.	Place oil in 10" skillet and heat to 375 F.
3.	Mix honey and eggs together
4.	Combine cracker crumbs, flour, salt, pepper, and nutmeg
5.	Dip fillets in egg mixture and then coat with cracker mixture
6.	Fry until golden brown, approximately 3 minutes on each side.
 
Fried Walleye
Ingredients
•	4 large walleye fillets
•	Ice Water
•	2 large eggs
•	1 tablespoon of water
•	Flour
•	Italian-seasoned breadcrumbs

Preparation
1.	Soak fillets in ice water for approximately 20 minutes.
2.	Beat 2 eggs and 1 tablespoon of water with a fork.
3.	Remove fillets from ice water bath and coat in flour.
4.	Dip fillets in egg/water mixture and coat with breadcrumbs.
5.	Fry in a deep fryer in Canola oil at 375 F for 1-2 minutes or until the fillet floats.