"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Minnesota Walleye and Wild Rice Recipe

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This recipe for Minnesota Walleye and Wild Rice, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dawn White Willie
Added: Wednesday, September 17, 2008


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

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 350 oven until fish flakes easily, about 20 minutes.

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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