 |
Walleye & Potato Au Gratin
|
|
|
by Chef Lucia Watson*
Simple, warm, hearty, delicious. I make this casserole the day before an ice fishing excursion, storing it overnight in the refrigerator. It's easy to pop it in the oven for a hearty winter supper on, say, a Sunday night after a day on the ice. Serve it with a light green salad, a crunchy bread, and a glass of red wine. It works well with walleye, catfish, panfish, or any other firm fish.
To serve four . . .
2 c. filleted and deboned fish cut into 1 inch cubes
3 lg. baked potatoes, cooled
1/4 c. green onions, chopped
3/4 c. sharp cheddar cheese, grated
2 c. sour cream
salt and pepper to taste
dash of tabasco
sprinkle of paprika
• Peel the baked potatoes and cut them into 12 cubes the same size as the fish portions. Then, combine all ingredients except the paprika in a greased casserole dish.
• Cover and refrigerate 3 hours or overnight so the flavors mix.
• Sprinkle with the paprika and bake at 350F for 30 to 45 minutes or until hot and bubbly.
*Lucia Watson owns Lucia's, one of the Twin Cities'best restaurants, a lively, friendly, cozy place in the Uptown section of Minneapolis (1432 West 31st St., 612-825-1572). Drop by and say hello. |
|
|
|
|
|
|
| |
