Walleye With Blue Cheese
by Chefs Jerry Swanson & Tommy Nuesse
We do this recipe at the Nisswa Grill usually using crab to create a distinctive crabcake. Walleye, though, is just as good. The blue cheese aioli is our favorite accompaniment, but, of course, you can substitute.
For 8 to 10 cakes . . .
8 oz. (1/2 pound) walleye, cooked
11‚ĀĄ2 c. mayonnaise
1 c. cooked wild rice
1/2 c. shredded Parmesan (or ¬≠substitute your favorite cheese)
4 green onions, chopped, or 1/4 c. chopped yellow onion
1 tsp. garlic powder, or 1 clove fresh garlic
1 package saltine crackers
2 tsp. seasonings (salt, pepper, herbs)
2 tbsp. oil or butter
Blue cheese aioli . . .
1/2 c. mayonnaise
1 tsp. garlic powder or 1 clove fresh garlic, minced
1 oz. crumbled blue cheese
(Substitute: blue cheese salad
Cook the walleye in simmering water until flesh is firm, about five minutes, then cool.
In a large bowl combine the walleye (flaked), mayonnaise, rice, chopped onion, garlic, and cheese. Add eggs and mix with a fork.
Add seasoning. Crush saltines and fold into batter until mixture is firm enough to form into cakes.
Heat oil or butter in skillet over medium-high heat, form mix into small (2 to 4 oz.) cakes and cook approximately 2 to 3 minutes on each side or until golden brown. Serve with blue cheese aioli.