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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Minnesota Walleye and Wild Rice Recipe

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This recipe for Minnesota Walleye and Wild Rice is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. walleye fillets
1 tsp. salt
1/4 tsp. pepper
4 slices bacon, diced
1 c. fresh mushrooms, chopped
1/4 c. minced onion
1/3 c. minced celery
2 1/2 c. cooked wild rice
2 T. snipped parsley
1/2 tsp. salt
2 T. butter, melted
Mushroom-Walnut Sauce

Mushroom-Walnut Sauce:
3 T. butter
1 T. minced shallot
1 c. fresh mushrooms, sliced
3 T. flour
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. dried thyme, crumbled
1 pint half and half
1/4 c. chopped toasted walnuts
Directions:
Directions:
Cut fillets into serving size portions; place in well greased baking pan. Sprinkle fillets with salt and pepper. In skillet, fry bacon until lightly browned. Add mushrooms, onion and celery; cook until tender. Stir in cooked rice, parsley and 1/4 tsp. salt. Spoon a heaping 1/2 c. of rice mixture on top of each fillet. Drizzle melted butter over rice. Bake, covered in a 350º oven until fish flakes easily, about 20 minutes.

Sauce:
Melt butter in saucepan; saute shallot and mushrooms until tender. Blend in flour, mustard, salt and thyme. Gradually stir in half and half. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Stir in walnuts.

Spoon over walleye before serving.
Number Of Servings:
Number Of Servings:
6-8 servings

 

 

 

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