Baked Walleye

[Grabs]

I have some large walleye fillets that I would like to try a new recipe on. Anyone have one out there for baking walleye?

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[This message has been edited by Grabs (edited 07-08-2002).]

[Capt'nJosh]

I didn't know that Cub was selling Walleye.

Capt'n

[DUCKJ]

TAKE TWO PIECES OF ALUM FOIL ABOUT 18 TO 20 INCHES LONG. PLACE ON TOP OF EACH OTHER AND FOLD ONE LONG EDGE A COUPLE TIMES TO SEEL WELL. THEN OPEN TO MAKE ONE BIG SHEET. PLACE FISH ACROSS THE FOLD (4 TO 6 PIECES) PUT A GOOD AMOUNT OF BUTTER AROUND THE FISH
(A CHUNCK HERE AND THERE) SPRINKLE SALT AND PEPPER TO TASTE (ONIONS ARE OPP. IF YOU LIKE THEM). FOLD SHORT ENDS ACROSS THE TOP OF FISH AND FOLD A COUPLE TIMES TO SEEL GOOD, THEN FOLD LONG ENDS THE SAME WAY. BAKE IN PRE HEATED OVEN AT 350 FOR 15 TO 20 MIN(DEPENDS ON THICKNESS OF FISH) TAKE OUT AND BE CARFULL WHEN OPENING THE FOIL, THERE WILL BE ALOT OF STEEM COMING OUT.
I JUST HAD IT FOR DINNER TONIGHT. YOU CAN ALSO DO IT ON THE GRILL THE SAME WAY WILE CAMPING. THE TASTE IS THE SAME.

HAPPY HUNTING
DUCK

[Guest]

grabs...here's kind of a gourmet recipe...going to take some preparation for sure ...but what a way for a walleye to meet it's final end....lol!

BAKED WALLEYEand RATATOULLE
1 medium onion
2 cloves garlic,minced
1/4 cup olive or vege oil
1 eggplant(about1 pound)
3 medium zucchini(about 1 pound)
1 medium green pepper
2 cups sliced fresh mushrooms
1 can(16 ounces)whole tomatoes,drained ,cut up
1 teaspoon salt
3/4 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 to 3 pounds walleye (drawn)(or fillets)

makes 2 to 4 servings

Heat oven to 350...Cut onion into thin slices and seperate into rings.In a dutch oven,cook and stir onion and garlic in olive oil over medium heat until onion is tender,about 5 minutes.Peel eggplant and cut into 3/4 inch cubes.Cut zucchini into 1/4 inch slices.Core and seed green pepper; cut into 1/2 inch strips.Stir eggplant, zuchini, green pepper, mushrooms,tomatoes,salt,basil,oregano and pepper into onions.Cook over medium heat,stirring occasionally,for 10 minutes.Set aside.
Place fish on large sheet of aluminum foil.Spoon vegetables over and around fish.Wrap tightly.Place on baking sheet.Bake until fish flakes easily at backbone,about 35 minutes.........enjoy! thanks jon

[Grabs]

Thanks for the ideas guys! I have a few to choose from now, I will let you know how they turn out.

Captn'Josh, anything to get a rub in hey! Actually this was a Mille Lacs 28.5". Couldn't bring myself to let him go and suffer another day, especially for him to eventually go to waste. Skinny fish though barely 6lbs!

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[This message has been edited by Grabs (edited 07-08-2002).]

[Guest]

How about an baked walleye fillet, served on a mound of scallion mashed potatoes, topped with crafish and brie, and a roasted red pepper sauce? I actually stole and modified this recipe from a well known Lake Minnetonka area resturant.

Start by making a roasted red pepper sauce; preheat oven to 400, remove seeds etc from red, yellow, orange bell peppers, cut into thirds, brush with a little olive oil and place in a roasting dish and roast for 15 minutes skin side up. Remove and place in a paper bag and allow to cool, meanwhile sautee one onion and a few cloves of garlic and one tomato until onion is soft. peel the peppers and place in blender with onion, garlic and tomato and a tablespoon or two of olive oil, puree until very smooth, balance with salt and reserve.

Prepare yukon gold or red potatoes for mashed potatoes, mash with a tablespoon or two of scallion flavored oil.

Boil crawfish in salted, seasoned (cajun) water for 5 minutes, cool, peel and devien.

Place walleye fillet on greased baking dish, brush lightly with olive oil, bake until nearly done, arrange crawfish and brie pieces on top of walleye fillet, return to oven until done, meanwhile heat some of the red pepper sauce in a saucepan and arrange a mound of the mashed potato on a serving platter, garnish with a few slivers of scallion, place fillet on side of potatoes and drizzle with the roasted red pepper sauce. Fine dining!