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Walleye In A Mustard Caraway Crust
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by Chef Lucia Watson*
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| To serve four. . . |
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1 tbsp. caraway seeds, finely crushed
1/4 c. dijon mustard
black pepper, to taste
1 tbsp. butter
4 walleye filets, deboned
1 c. fresh rye bread crumbs
2 tbsp. fresh parsley, chopped
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Preheat oven to 425 degrees Fahrenheit.
Combine caraway, mustard, and pepper.
Butter a heavy baking dish.
Lay out the fillets and coat with the mustard mixture, then pat on the rye bread crumbs.
Bake until cooked through--about 8 to 10 minutes.
Arrange individual servings on plates and sprinkle with parsley. Serve the fish with something colorful like coleslaw.
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*Lucia Watson owns Lucia's, one of the Twin Cities' finest restaurants, a lively, friendly, cozy place in the Uptown section of Minneapolis (1432 West 31st St., 612/825-1572). Drop by and say hello.
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