Baked Walleye for a rainy day
by Chef Lucia Watson
Prepare this dish with whole walleye or walleye fillets. Left whole, the bones add flavor and help the fish retain moisture.
Start a fire that soon becomes a good bed of hot coals. In the meantime, wrap small to medium new potatoes in foil with 2 tablespoons of olive oil or butter, plus salt, pepper, garlic powder, and herbs. Bury in the coals. Potatoes take about 25 minutes.
Scale, gut, and rinse a 2- or 3-pound fish. Place a generous helping of herbed butter in the cavity. Place lemon rounds and a little more butter on the fish.
Wrap the walleye in foil and bury in the coals (10 minutes for each inch of thickness).
1/2 lb. butter
juice of 1/2 orange
juice of 1/2 lemon
1/2 tbsp. fresh thyme, marjoram,
parsley, or herbs of your choice
salt and pepper, to taste
1/8 c. bread crumbs
Mix together. Use your imagination to adjust seasoning to taste. Do a Cajun-style butter with Paul Prudhommes' spices. Or try a red wine butter by adding a touch of red wine, plus shallots and herbs.