Recipes

Cajon Broiled Walleye Filets

Walleye Filets (med or cut into small pieces)
Cajon Seasoning
Pam Spray or Grease/Butter
Salt, Pepper, Butter (optional to taste)

Using medium walleye filet, (cut larger into smaller size) sprinkle liberally with cajon seasoning, salt and pepper. Place filts on greased aluminum foil. Broil 10-15 minutes with filets 10-12 inches from heating element. Broil until golden brown or until fish flakes easily. Be careful not to over cook.
Option: place dabs of butter on fish filets after cooking beings. Cooling time will vary with thickness.

Red Potato and Salmon Bisque

8 ozs bottled clam juice
2 c chicken broth
1 c milk
3/4 lb red potatoes, grated with skin
2 tbsp grated carrot
1 tbsp grated onion
1 bay leaf
1 tbsp paprika
1/2 lb salmon, all skin and bones removed
2 tbsp Sherry
1 c haevy cream

Combine first eight ingredients and bring to a simmer - DO NOT BOIL. Add salmon and simmer until potatoes and carrots are tender, approximately 15 minutes. Removed half of the salmon and set aside. Let bisque cool slightly and puree in a blender or food processor in small batches. ring the bisque back to a simmer. Flake and add reserved salmon. Add Sherry and combine thoroughly. Add heavy cream, stir and heat thoroughly but do not boil.

Walleye Baked in White Wine

4 fish filets 4 to 6 ozs each
1 c white wine
1/2 c water
1 bay leaf
4 tbsp butter
salt, pepper, and a sprinkle of fresh or dry herbs

Please the fish in a heavy baking dish so they have plenty of room. Pour the wine and water into the pan so it measures about halfway up the fish; it shouldn't cover them. Spread 1 tbsp butter over each filet, sprinkle with salt, pepper and herbs and add the bay leaf to the liquid. Bake the fish at 375 degrees. Thinner filets take 8-10 minutes, thicker filets take 10-12 minutes. The fish is done wen it flakes in the center when probed with a sharp knife. Using a spatula, remove the fish to a plate. Dab the plate with a paper towel to remove excess liquid. Top the fish with your favorite sauce.

Broiled Salmon / Trout / Walleyes

1 stick melted butter
2 tbsp lemon juice
1/4 c of dill weed, salt, and pepper

Mix together all ingredients. Using salmon & trout filets with skin on, (walleye-skin off) place filets skin side down on greased broiler pan, aluminum foil or baking sheet. Brush filet with butter mixture. Place under broiler 12-3 inches from heating element. Broil for 3 minutes then baste again. Continue collking until fish flakes easily with fork or until golden brown. Cooking times will vary with thickness of fish.

Walleye Cioppina Style Soup

1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, crushed and minced
1 c chicken broth
1 lb can whole tomatoes, chopped with juice
1 tbsp parsley
1/2 tsp oregano
1/2 tsp basil
salt and pepper to taste

In a large frying pan, saute onion and garlic in olive oil. Add broth, tomatoes with juice and spices. Simmer about 20 minutes, uncovered. Cut each filet into 3 or 4 pieces, so they can easily be lifted out with a spatula. Place fish, in a single layer on top of the sauce, sprinkle with a little extra parsley and fresh ground pepper, cover tightly and cook about 10 minutes or until fish is done. Do not stir or disturb fish during cooking time. Carefully lift fish out of sauce, place in individual serving bowls, ladle some sauce over the fish and enjoy.

Smoked Fish Dip

1 1/2 c crumbled smoked fish
1/2 c milk
8 oz light cream cheese, softened
1 stalk finely minced fresh parsley
1 tbsp finely minced fresh parsley
3 tsp sweet pickle relish
1 tsp Worchester sauce
cayenne, salt and pepper to taste
1/4 c finely minced onion
1/2 tsp lemon juice

Put the smoked fish in a medium bowl and add the milk. Cover and chill for 30 minutes to an hour. Stire in the cream cheese, onion, celery, parsley, relish, lemon juice, Worchester sauce, and cayenne, salt and pepper. Cover and chill 2 to 3 hours until flavors have blended. Serve with your favorite crackers.

Marinade

1/2 C vegetable or olive oil
1/3 c soy sauce
1/4 c lemon juice
1 or 2 cloves minced garlic
1/2 tsp ground pepper
2 tbsp Worchster sauce
2 tbsp mustard

Shake this mixture vigorously and use your reel wrist pumping action to thoroughly homogenize the blend of spices. After mixing, gently place your mat int he special sauce to promote the permeation of spices. Store the marinade in the rfrigerator overnight. Remove from the fridge immediately and place onto pre-heated grill.