October 06, 2011
Walleye In A Mustard Caraway Crust
by Chef Lucia Watson
This fine change-of-pace recipe works just as well with pike and bass as with walleye. It's one of my favorites for fish that have been frozen, for the distinctive coating covers any freezer flavors.
To serve four. . .
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
€¢ Preheat oven to 425°F.
€¢ 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.