GOLDEN VALLEY, Minn. - With the walleye opener this weekend, we wanted to get some tips on what to do, after your catch.
Ashley Lemay and Heather Mady from Tavern on Grand in St. Paul visited the KARE 11 kitchen to show us how it's done.
BASIL WALNUT WALLEYE
- Four 6-8oz skinless walleye fillets
- Tavern on Grand Walleye Spice Blend (or salt & pepper) to taste
- 2 Tbl canola oil
- 1 Tbl butter
- 2 Tbl mayonnaise
- 1 Tbl sour cream
- 1 Tsp fresh grated parmesan cheese
- 4-6 large leaves fresh basil
- 1/2 cup chopped walnuts
-Finely chop basil
-Combine mayonnaise, sour cream, basil and parmesan
-Season walleye fillets to taste with TOG Walleye Spice (or salt & pepper)
-Heat oil and butter in a skillet over medium heat
-Saute fillets three minutes per side (until fish is opaque & flakes easily with a fork)
-(Fillets may also be oven-baked for 6-8 minutes at 400 degrees)
-Place fillets on a greased cookie sheet
-Spread about 1/8" layer of mayo mixture over each fillet
-Genrerously sprinkle walnuts over fish, pressing into mayo mixture
-Place under broiler until just golden brown
Tavern on Grand serves this dish with long grain wild rice and fresh asparagus with bearnaise. The Tavern's recipe for wild rice is on its website.
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