2719 FFMC Recipe Booklet Eng

recipe book
walleye
(Sander vitreus) Walleye’s firm and lean white-fleshed meat delivers a
mild and sweet flavor and is available through Freshwater Fish in whole,
filleted, portioned or minced form. Walleye is delicious served pan-fried,
deep-fried, broiled or baked.
Green Curry Noodles with Walleye
2 cups Freshwater Fish walleye fillets, sliced

12 oz dried Japanese spinach noodles or spinach spaghetti
1/4 cup vegetable oil
3 tbsp Thai green curry paste
1 tbsp fish sauce
1/2 tsp sugar
1 cup green beans, halved lengthwise
1 red or yellow pepper, julienned
1/2 cup unsweetened coconut milk
1/2 cup vegetable stock
1/4 cup fresh basil, finely chopped
2 tbsp fresh coriander, finely chopped
1 tbsp lime juice
Lime wedges for garnish
In large pot of boiling salted water, cook noodles for 5 minutes or until
al dente. Drain well and reserve.
Meanwhile, heat oil in wok over high heat. Add curry paste and cook, stirring
for 1 minute or until fragrant. Stir in fish sauce and sugar. Add green beans,
pepper and walleye and stir fry for 3 minutes. Stir in coconut milk and stock
and bring to a boil; cook for 3 minutes or until beans are tender and walleye
is translucent. Stir in basil, coriander and lime juice; add noodles and cook,
tossing to combine, for 1 minute or until heated through.
Serve with lime wedges on the side.
Serves 4
From Lake to Plate | 5

Herbed Walleye
Freshwater Fish thanks Peak of the Market from Winnipeg, MB, for this delicious recipe!
4 Freshwater Fish walleye fillets or any other white fish

2 tsp olive oil
2/3 cup onion, chopped
1 tsp garlic, minced
2 cups cherry tomatoes, halved
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley flakes
2 tbsp lemon juice, freshly squeezed
Salt and pepper
1/2 cup water
Heat oil in a skillet. Add onion and garlic and sauté until golden. Stir in
tomatoes, basil, oregano, parsley and lemon juice.
Lay walleye on top of the sauce in skillet, sprinkle with salt and pepper. Pour in
water, cover and steam for 10 minutes or until fish flakes easily.
Serve over brown or wild rice. Spoon tomato and herb sauce over the walleye.
Serves 4

Crunchy Wasabi-Crusted Walleye Burger
with Red-Cabbage Slaw
Fish
4 – 6 oz Freshwater Fish skinless walleye fillets
1/2 tsp salt
1-1/2 tsp wasabi paste
1/2 cup mayonnaise
1 to 1-1/4 cups panko breadcrumbs
Slaw
1/4 cup distilled white vinegar
1 tsp sugar
1/2 tsp dry mustard
3/4 tsp salt
1 seedless cucumber
4 cups red cabbage, shredded
Prepare the fish. Put oven rack in upper third of oven and preheat oven to
400°F. Line a shallow baking pan with foil.
Pat fillets dry, then arrange in baking pan. Sprinkle salt over fillets. Stir
together wasabi paste and mayonnaise in a bowl, then spread tops of fillets with
half of mayonnaise and sprinkle with half of panko. Turn fillets over, spread
with remaining mayonnaise and sprinkle with remaining crumbs.
Bake until fish is just cooked through, 12 to 16 minutes. Then broil 4 to 6

inches from heat until crumbs on top are golden brown, 1 to 2 minutes.
While the fish bakes, make the slaw. Stir together vinegar, sugar, mustard
and salt in a bowl until sugar is dissolved. Halve cucumber lengthwise and
slice thinly. Add to dressing along with cabbage and stir to coat. Serve slaw
alongside fish.
Garnish with pickled ginger.
Serves 4

Citrus Walleye Kebabs
1 lb Freshwater Fish walleye fillets, cut into 3/4 inch

cubes (24 pieces)
1 each lemon and orange, zested and juiced
2 limes, 1 zested and juiced
1 tbsp + 1 tsp olive oil, divided
2 garlic cloves, minced
1 tbsp brown sugar
1 tbsp honey
1 tsp soy sauce
1 tsp fresh grated ginger
1 green pepper, cut into 3/4 inch wedges
1/4 red onion, cut into 3/4 inch wedges
In a plastic food storage bag with a re-sealable top, combine lemon, orange and
lime zests, 1 tbsp olive oil and minced garlic. Season with salt and pepper. Add
walleye, seal and chill for 30 minutes.
Make the citrus glaze. In a small saucepan over high heat, bring orange, lemon
and lime juices, brown sugar, honey, soy sauce and ginger to a boil. Cook for 8
minutes, or until thickened into a syrup.
Remove from heat and set aside. Remove walleye from marinade. Cut
remaining lime in half lengthwise, then cut each half crosswise into 4 slices.
Thread eight metal skewers with walleye, pepper, red onion and lime slices.
Brush each kebab with citrus glaze.
Coat grill with cooking spray. Heat to medium high for direct heat. Grill
kebabs for 5 to 8 minutes, turning occasionally and brushing with remaining
glaze.
Serves 4

Walleye Pastries with Dill Pesto
3/4 lb Freshwater Fish walleye fillet

1/2 cup fresh dill, chopped and lightly packed
1/3 cup light olive oil
1/4 cup walnuts, chopped
1/4 cup lime juice, freshly squeezed
1 clove garlic
1 tbsp Dijon mustard
2/3 cup Parmesan cheese, shredded
Salt and pepper
1 box refrigerated pie crusts, softened as directed on box
Dill sprigs
Heat oven to 400°F.
In food processor (use metal blade) or blender, place chopped dill, oil, walnuts,
lime juice, garlic, mustard, 1/2 cup cheese, salt and pepper. Cover and blend
into a smooth pesto, stopping once to scrape the sides of the bowl.
If walleye has skin or bones, remove them; rinse fillet and pat dry with paper
towel. Cut walleye into 1 inch cubes (24 pieces).
On cutting board, roll 1 pie crust into 12 inch round. Cut into 12 rectangles,
each about 4 inches by 3 inches. Rectangles cut at the edge of the crust will
have a rounded side. Repeat with remaining crust.
Spoon 1 level teaspoon of dill pesto onto the center of each rectangle; top with
1 walleye cube. Bring the corners of the pastry over the filling and pinch at the
top; pinch sides together, leaving small openings to vent steam. Place pastries 1
inch apart on a large, ungreased cookie sheet.
Bake 20 to 25 minutes or until golden brown.
Place remaining pesto in small re-sealable food-storage plastic bag. Cut the tip
off the bottom corner of the bag; squeeze bag to drizzle pesto over serving plate.
Place pastries on serving plate. Sprinkle pastries with remaining cheese and
garnish with dill sprigs. Serve warm.
Makes 24 appetizers

Walleye Vermicelli with Fresh Dill and Pineapple Sauce
Fish
1-1/2 lb Freshwater Fish walleye fillets
1/2 lb rice vermicelli noodles 1 cup fresh dill
1 cup scallions, finely sliced 4 tbsp roasted peanuts, chopped
Marinade
1/2 cup canola oil 2 tbsp fish sauce
1 tsp ground turmeric
Pineapple sauce
1/2 cup fresh pineapple, cubed 2 garlic cloves
1 Thai chili (also known as bird’s eye chili) 2 tsp fresh lime juice
1 tbsp sugar 1/2 cup fish sauce
In a medium-size bowl, mix the marinade ingredients. Cut the walleye into
1-1/2 inch pieces. Add the fish to the marinade and toss well. Set aside for at
least 30 minutes.
Bring a large pot of water to a boil. Meanwhile, in a blender, blend the

pineapple sauce ingredients until smooth.
When the water is boiling, add the vermicelli and stir. Cook until the noodles
are soft but not mushy, 1 to 2 minutes. Drain well and divide among 4 plates;
set aside.
Heat a large sauté pan over high heat. When the pan is hot, add the marinated
fish and reduce heat to medium. Cook until the fish starts to brown, 30 seconds
to 1 minute. Carefully turn the fish pieces over, then cook for about 20 seconds
more. Add the dill and scallions and sauté for about 20 seconds, or until the
scallions are wilted.
Divide the cooked fish, scallions and dill over the 4 plates of noodles.
Drizzle 1 to 2 tablespoons of the pineapple sauce over the fish and noodles.
Sprinkle with the roasted peanuts and serve immediately. Pass the extra
pineapple sauce at the table.
Serves 4

Panko Coconut Walleye Strips
Fish
1-1/2 lbs Freshwater Fish walleye, cut into strips
1 cup flour 1/2 tsp salt
1/2 tsp pepper 2 eggs, beaten
1 cup sweetened coconut 1 cup panko bread crumbs
Dipping sauce
1/2 cup marmalade 1/2 cup Dijon mustard
1/4 cup honey 1 teaspoon hot sauce
Prepare three bowls for coating the walleye strips. In the first bowl, combine
the flour, salt and pepper. In the second bowl, beat two eggs. In the third bowl,
combine the coconut and panko bread crumbs.
Dredge the walleye strips in the flour mixture, then coat with egg. Completely
cover with coconut panko mixture. Place fish strips on a wire rack on a cookie
sheet.
Bake at 350°F until crispy, approximately, 15 minutes.
Mix the dipping sauce ingredients and serve with the walleye strips.
Serves 4

Orange Pecan Walleye with Wild Rice
Thanks to Chef Christian Ticarro in Minnesota for this delicious walleye recipe.
Walleye fillets
2 Freshwater Fish walleye fillets, 8 to 10 oz each
Salt and pepper Canola oil
Season walleye fillets with salt and pepper. Sear fish top side down in a hot pan
with a little bit of canola oil until almost cooked through, about 5 minutes.
Remove from heat.
Orange pecan sauce

1 to 2 shallots 1/4 cup white wine
1 sprig fresh thyme (optional) Splash of heavy cream
1/2 tsp unsalted butter Lemon juice
Orange juice concentrate Salt and pepper
Toasted pecan pieces
Roughly chop shallots. Add wine, shallots and thyme to sauce pot; reduce until
almost dry. Add cream and butter into mixture. Strain out shallots and thyme.
Season with lemon juice, orange juice concentrate, salt, pepper and toasted
pecans. Pour butter sauce over walleye and serve with wild rice.
Wild rice
2 cups wild rice Chicken stock or water
1/4 cup dried white figs 1/4 cup diced dried apple
Salt and pepper
Cook rice using chicken stock or water. Add figs, dried apple and salt and
pepper with rice.
Serves 2

Walleye with Asian Vegetables
and Crispy Noodles
Walleye fillet
1 Freshwater Fish walleye fillet, about 8 oz
1 cup all-purpose flour 1/4 tsp Five Spice Powder
Toasted sesame seeds for garnish
Blend flour, Five Spice Powder and seasoning in bowl with a wire whisk or
fork. Dredge walleye fillets in flour mixture. Sauté in very hot peanut oil on
both sides until just cooked and golden brown.
Sauce
1 tsp red chili paste 1 tbsp peanut oil
1 tsp sesame oil 1 tbsp soy sauce
2 tbsp Hoisin sauce 1/2 tsp fresh minced ginger
1 tbsp rice wine or sake
Prepare sauce ahead of time by combining all ingredients in a bowl. Blend well
with whisk. Set aside.
Crispy noodles
1 cup vermicelli noodles 1 cup peanut oil
Fry cooked noodles in very hot peanut oil, turning once to cook both sides
evenly. Drain on paper towel and set aside.
Asian vegetables julienned

1/4 cup leek 1/4 cup bell pepper
1/4 cup carrot 1/4 cup bamboo shoots
1 tbsp peanut oil 1 garlic clove, minced
Salt and white pepper to taste
Heat peanut oil in pan. When the oil is very hot, add garlic then remaining
vegetables. Sauté until just tender. Season and set aside.
Serves 1

Walleye Cakes with Chipotle Mayonnaise
Walleye cakes make a wonderful starter. Serve on a bed of fresh arugula
with chipotle mayonnaise and slices of fresh lime.
Chipotle mayonnaise
2 cups mayonnaise 1 chipotle pepper
1 garlic clove, minced 1 tsp fresh lime juice
Salt and black pepper 1/8 tsp ground cumin
2 tbsp sweet red bell pepper, diced
Prepare chipotle mayonnaise ahead of time. Combine mayonnaise, chipotle,

garlic, lime juice, salt and pepper in food processor. Blend well. Remove from
blender and fold in diced red pepper and cumin. Refrigerate until ready to
serve.
Walleye cakes
1 lb Freshwater Fish walleye fillets, skinned and chopped
1 tbsp unsalted butter 1/4 cup onion, medium diced
1 egg, beaten 1 tbsp mayonnaise
1 tbsp whole grain mustard 1 tbsp fresh parsley, chopped
1/4 tsp black pepper 1/4 tsp celery salt
2 tbsp breadcrumbs, medium diced 2 tbsp unsalted butter

Grind about a third of the walleye fillets and chop the rest. Place in a bowl and
combine with butter, onion, egg, mayonnaise, mustard, parsley, pepper and
celery salt. Add breadcrumbs gradually to cakes, using just enough to bind the
mixture together. Too many breadcrumbs will result in dry cakes.
Form mixture into four cake portions by hand and flatten slightly. For ease in
cooking, chill to set.
Heat butter in heavy bottomed sauté pan and cook cakes on each side until
golden brown and cooked through. Remove from pan and pat dry with paper
towel. Serve with chipotle mayonnaise.
Serves 4 as an appetizer

Crispy Beer-Battered Walleye
Serve this easy-to-make beer-battered walleye as an appetizer or entrée.
Try different beers – porter, stout, lager – to see what you like best.
Beer batter
1-1/3 cup all-purpose flour 1/3 cup cornstarch
1/2 tsp salt 1/2 tsp pepper
1 egg, beaten 1/3 cup plain yogurt
1-1/2 cup beer
Combine flour, cornstarch, salt and pepper.
In separate bowl, combine egg and yogurt. Fold into dry ingredients. Add beer.
Batter should be very stiff.
Refrigerate batter in tightly covered container until ready to use. If batter

seems too stiff, additional beer may be added. For best results, use batter the
same day.
Makes about 3-3/4 cups batter.
Walleye fillets
1 Freshwater Fish walleye fillet, skin on or off (at least 6 oz)
2 tbsp all-purpose flour Beer batter to coat (below)
Lemon slices Tartar sauce
Dredge walleye fillet in flour and dip in beer batter. Cook in preheated deep
fryer (375ºF) until golden brown. The walleye fillet will rise to the surface
when done.
Serve with lemon slices and tartar sauce.
Serves 1

Walleye Under the Broiler
Serve broiled walleye fillets with fresh asparagus spears and baby carrots. If desired,
keep the carrot tops intact for flourish! Garnish with a slice of fresh lemon.
Walleye fillets
1 Freshwater Fish walleye fillet, skin on (at least 6 oz)
2 tbsp canola or olive oil or melted butter
1-1/2 tsp seasonings of choice, such as garlic, celery or lemon salt,
thyme, tarragon, turmeric, pepper
Brush fillets with oil or butter and sprinkle with seasonings. Place skin side
down on a lightly oiled pan.
Broil until done. Do not place the fillet too close to the broiler or walleye may
dry out and scorch.
Serves 1

Plank-Broiled Walleye with
Whipped Garlic Potatoes and Pepper Ragout
The whipped potatoes and pepper ragout in this hearty dish can be made ahead of time.
Garlic Whipped Potatoes

1 lb potatoes, peeled & quartered 2 quarts cold water
1 tsp salt 1 tbsp unsalted butter, softened
2 oz whole milk, scalded 1 clove oven roasted garlic, pureed
Place quartered potatoes in cold water with salt in large stockpot. Bring to a
simmer and cook until tender. Drain.
Whip potatoes with an electric beater. Slowly add garlic puree and hot milk
until blended. Finish with butter, salt and pepper. Keep warm.
Pepper Ragout
1 tbsp olive oil 1 shallot, minced
1/2 tsp dried oregano 1 tbsp sherry cooking wine
2 cups red and yellow bell peppers, chopped
1 plum tomato, peeled, seeded and diced
Heat olive oil in sauté pan. When very hot, add shallot and dried oregano.
Add peppers and cook until moisture is released. Deglaze pan by adding sherry.
Add tomato and season with salt and pepper. Keep warm and set aside.
Walleye Fillet
1 Freshwater Fish walleye fillet (8 oz)
1 tbsp olive oil 1 tsp fresh lemon juice
Season walleye fillet with olive oil, lemon juice, salt and pepper.
Coat well.
Place ragout on the center of a broiler-safe oak plank board or serving plate.
Place the walleye fillet on top of the ragout. Add whipped potato to the fillet.
Place the plank under the broiler and cook until fish is just done.
Serves 1

Canadian Walleye Chowder
This luscious walleye chowder is easy to make.
8 tbsp butter, unsalted

1 cup yellow onion, diced large
1-1/4 cup carrot, peeled and diced large
1-1/4 cup celery stalk, diced large
1 tbsp fresh thyme, chopped fine
1/2 bay leaf
1 tsp apple cider vinegar
8 tbsp all-purpose flour
3 medium red potatoes cut into 1-inch pieces
6 cups whole milk
3/4 cup prepared fish stock or clam juice
1 cup whole kernel corn
1 tbsp fresh parsley, chopped fine
1 lb Freshwater Fish walleye fillets, skinned and cut in 1-inch cubes
Salt and pepper to taste
Heat butter in heavy-bottomed stockpot. Add onion, carrot, celery, thyme and
bay leaf. Sauté until onions are clear. Add vinegar and stir. Add flour and cook
until thickened.
Add potatoes, milk and fish stock. Bring to a simmer. Cook until potato pieces
are tender (test with a fork).
Add corn, parsley and walleye pieces. Chowder may be thinned to desired
consistency by adding milk. Season and serve.
Serves 12

Sautéed Walleye with Citrus Caper Sauce
Citrus caper sauce is delicious over pan-fried walleye.

1 Freshwater Fish walleye fillet, skin on (6 to 8 oz)
2 tbsp canola or olive oil for frying
1/2 cup white wine, such as a dry sauvignon blanc
2 tbsp lemon juice, freshly squeezed
1 tbsp butter, cold
1 tbsp capers, rinsed and drained
Combine flour and seasonings. Dredge walleye fillet.
Heat oil in heavy skillet over medium high heat. Sauté fillet about 2 minutes
per side. Remove from pan and keep warm.
Add wine and lemon juice to pan and deglaze, reducing liquid by half. Remove
sauce from heat and strain. Add capers and butter. Drizzle sauce over walleye
and serve immediately.
Serves 1

Stuffed Walleye Parmesan Firenze
This rich dish makes a lovely presentation. Each rolled walleye fillet
is filled with Florentine mixture and melted cheese.
1/2 cup Italian sausage, precooked and diced small

1/4 cup scallions, minced
1 cup pine nuts, toasted
12 cups spinach, cleaned, stems removed
12 Freshwater Fish walleye fillets, skin off (at least 6 oz each)
6 cups Parmesan cheese, grated
1/2 cup butter, melted
Juice from 1/4 lemon
Slice each walleye fillet lengthwise into two strips, each roughly 1 to 1-1/2
inches wide. If parts of the strip are thick, pound lightly to even out.
Sauté sausage in pan. Drain excess oil. Add scallions, pine nuts and spinach,
stirring lightly.
Place walleye strips skinned side up on plate. Top with even layer of spinach
mixture. Sprinkle with grated cheese, roll up and secure with a toothpick.
Place in baking pan.
Combine melted butter and lemon juice. Drizzle over walleye rolls. Bake at
400º F for 8 to 12 minutes until heated through.
Serving suggestion: Place walleye rolls on plate with fresh ripe tomato slices.
Sprinkle with finely chopped parsley and toasted pine nuts. Include a basket of
hot olive flatbread or rosemary herbed rolls.
Serves 12

Golden Pan-Fried Walleye
Pan-fried walleye makes a simple, delicious meal. Serve with baby red potatoes,
asparagus spears and a crisp green salad. Excellent with a light, fruity wine.
1 Freshwater Fish walleye fillet, skin on (at least 6 oz)

2 tbsp flour
1 to 2 tbsp cornmeal, bread or cracker crumbs
1/2 tbsp seasonings of choice, such as garlic, celery or lemon salt,
tarragon, thyme, turmeric, pepper, other herbs/spices
1 egg, beaten
2 tbsp canola or olive oil
Combine cornmeal/crumbs and seasonings.
Rinse walleye fillet and pat dry. Dredge both sides in flour. Dip walleye fillet
in beaten egg (one egg is enough for about four fillets). Shake off excess liquid
and then dip fillet lightly in seasoned cornmeal/crumb mixture until coated on
both sides.
Pan fry walleye fillet in oil over medium high heat, skin side down, for 3
minutes. Turn and fry skin side up for 2 minutes, then turn again and fry skin
side down for 2 more minutes. Total time may vary based on size of fillet. Serve
immediately.
Serves 1

Canadian Walleye Poached in Paper
Poaching walleye in paper is a fabulous way to prepare this tender fish.
This low fat meal is elegant served in the paper.
1 Freshwater Fish walleye fillet (8 oz)

Salt and white pepper to taste
2 tbsp carrot, julienned
2 tbsp red onion, julienned
2 tbsp zucchini or summer squash, julienned
2 tbsp white cooking wine
2 whole black peppercorns
1 garlic clove, crushed
1 sprig fresh tarragon
Parchment paper, 18 x 24 inches
Fold parchment paper in half and cut into a semicircle so that when unfolded
it resembles a heart shape. Paper should be cut large enough so that when
folded, it will hold fillet and vegetables with room to spare. Unfold parchment
to assemble ingredients.
Season walleye fillet with salt and white pepper. Place mixture of julienned
vegetables on one side of parchment, slightly mounded. Place walleye fillet
over vegetables. Add white cooking wine, black peppercorns, garlic clove and
tarragon sprig.
Fold one side of parchment over the fish to match up edges. Starting at one
end of the opening, begin crimp-folding the paper. Fold the edges of the
parchment paper together, one fold over another from the outside of the
packet until it is tight to the fish. Tuck the last fold under the packet to hold it
secure. Work your way around the packet.
Place parchment packet in a shallow baking pan. Bake in a preheated oven at

425°F until fish is cooked through, about 12 to 15 minutes.
Carefully cut a slice through the packet and peel back paper just enough to
show off fish. If desired, add fresh tarragon for garnish.
Serves 1

Walleye Ceviche
This refreshingly delicious ceviche-style walleye appetizer takes time to marinate,
but the end result is superb. Jalapeño peppers add zing to the fresh tomatoes and
red peppers. Serve in chilled glasses for an elegant presentation.
1/2 cup lemon juice, fresh squeezed

1/2 cup lime juice, fresh squeezed
1 tsp tequila (optional)
1 jalapeño pepper, finely diced
1/4 cup sweet onion, diced small
1 tbsp fresh garlic, minced
1/2 tsp salt
1 lb Freshwater Fish walleye fillets, skin and bones removed
1/2 cup sweet red peppers, diced in 1/2 inch cubes
1/4 cup celery, finely chopped
2 tbsp fresh cilantro, chopped
1/2 cup plum tomatoes, skinned and seeded, diced in 1/2 inch cubes
Lemon or lime wedges to garnish
Combine lemon juice, lime juice, tequila, jalapeño, sweet onion, garlic and salt
in bowl. Set aside.
Cut walleye fillets into 1/2 inch chunks. Fold chunks into juice mixture.
Tightly cover and refrigerate 24 hours, stirring to incorporate flavors as needed.
Just before serving, carefully fold pepper, celery, cilantro and plum tomato
pieces into walleye mixture. Place in chilled glasses.
Serves 4 to 6

Walleye Fillet Cups
Thanks to Linda Vernon for sharing her delicious, heart-healthy recipe!
1 lb Freshwater Fish walleye fillets

Salt and lemon pepper to taste
3 tbsp chopped onion
3/4 cup chopped tomato
1 tbsp lemon juice
1/4 to 1/2 tsp salt
1/4 to 1/2 tsp pepper
1-1/2 tbsp melted butter
Pat fillets dry and slice into strips about 6 by 2 inches. Season fish on both sides
with salt and lemon pepper.
Spray muffin tins with cooking oil. Line greased muffin tins or custard cups
with fillets. If fillets are small, use two or more pieces to complete the ring.
Combine remaining ingredients and fill centers of walleye cups. Bake at 450°F
for 15 minutes. Remove carefully from cups to serving plates.
Notes: Ilana Simon tested this recipe in the Winnipeg Free Press Recipe Swap.
She recommends lightly sautéing the onions, adding the tomatoes to the skillet
for just a minute when onions are nearly softened.
Makes 6 fillet cups

Walleye Fillets Stuffed with Scallops
Thanks to Lee Major, a gourmet chef and one of the ‘2 Grumpy Guys in the Kitchen,’
for sharing this wonderful recipe, passed along from Master Chef Tony Murakami of the
St. Charles Country Club.
6 Freshwater Fish walleye fillets (about 8 oz. each)

1 lb scallops
2 tbsp cream
1 medium white onion
Juice of 1 lemon
1 tbsp butter
2 cups fish stock or 3/4 cup Clamato juice
1/2 cup white wine
4 tbsp frozen butter
4 tbsp whipping cream
In a blender, chop the scallops. Add cream, onion, lemon juice and 1 tbsp
butter. Blend until smooth. Place a portion of the scallop mixture on each
pickerel fillet and roll the fillet.
Place walleye rolls in a fish poacher or pan. Add Clamato or fish stock and
white wine. Cover and bake for 20 minutes at 450°F. Remove rolls and keep
them warm.
Transfer fish broth to the stove top and reduce by three-quarters. Add frozen
butter and cream until thick. Add lemon juice and pour over fish rolls.
Serves 6

Walleye with Lemon Caper Butter Sauce
2 Freshwater Fish walleye fillets, 6 to 8 oz each

1/4 cup capers
Salt and pepper
Juice of 1/2 lemon
Flour
1 cup dry white wine
4 tbsp olive oil for frying
2 tbsp cold unsalted butter
Season walleye fillets with salt and pepper and coat lightly with flour.
Heat oil in heavy skillet over medium high heat. Add walleye fillets and sauté
2 minutes per side until just cooked through. Transfer to plate and keep warm.
Deglaze the pan used to sauté the walleye with the white wine and lemon
juice. Reduce liquid by half and add the capers. Add the butter a little at a
time, whisking until all is incorporated. Immediately remove from heat, spoon
over walleye and serve.
Serves 2

Wine-Poached Walleye
3 cups water
1 cup finely chopped celery with leaves
1 tsp finely chopped parsley, fresh or dried
1 large onion, sliced
1 large bay leaf
1 tbsp lemon juice
1/2 cup white wine
1 tsp salt
1 tsp pepper
2 lb Freshwater Fish walleye fillets, skinned and
cut into serving-size pieces
Combine all ingredients except fish and simmer in covered pan for 1/2 hour.
Add fish fillets and bring to a boil. Reduce heat, cover and simmer 15 minutes.
Remove fish from pan and arrange on platter. Serve either with poaching
liquid or hot celery sauce.
Serves 4

Beer-Battered Walleye

3 eggs
1/2 can cold beer
2 tsp salt
1/2 cup flour
1/2 cup cornmeal
Beat eggs until fluffy. Add beer and 1 tsp salt. In separate bowl, combine flour,
cornmeal and remaining salt.
Dip fillets into liquid batter then into dry mixture and back into liquid batter.
Fry in butter until light brown and fish flakes with a fork.
Serves 4

Walleye Jambalaya
1 lb Freshwater Fish walleye fillets, fresh or frozen

1/2 cup chopped bacon
1 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, finely chopped
1 chicken bouillon cube
1 cup boiling water
1 can (14-1/2 oz) tomatoes
1 can (8 oz) tomato sauce
1 cup uncooked rice
1/4 cup chopped parsley
1 tsp salt
1/4 tsp thyme
1 dash ground cloves
1 dash nutmeg
1 dash cayenne pepper
Thaw fillets, if frozen. Skin walleye and cut into 1-inch pieces.
Cook bacon until crisp. Add onion, green pepper and garlic; cook until tender.
Dissolve bouillon cube in boiling water. Combine all ingredients and pour into
a well-greased 8-cup casserole. Cover and bake in a moderate oven, 350°F, for
50 to 60 minutes or until rice is tender and fish flakes easily when tested with
a fork.
Serves 6

Cornmeal-Crusted Walleye Fillets
with Spinach Grainy Mustard Sauce
1-1/2 lb Freshwater Fish walleye fillets

Salt and pepper
1/2 cup cornmeal
1/2 cup flour
3 tbsp lemon juice
2 tsp water
3 tbsp grainy mustard
1/2 cup butter
3/4 cup chopped fresh spinach
Season walleye fillets with salt and pepper. In one dish, combine cornmeal and
flour. In another dish, combine lemon juice and water. Dip each fillet in the
lemon juice/water mixture. Then coat each fillet with cornmeal/flour mixture.
Pan fry walleye in a small amount of vegetable oil, approximately 2 minutes

per side, until golden. Transfer to 4 plates.
Wipe any burnt bits from skillet then add mustard and butter. Swirl pan
constantly until all butter is melted. Remove from heat and add chopped
spinach. Continue to swirl until spinach just starts to wilt. Pour over fillets.
Serves 4

Walleye with Red Wine Sauce
4 Freshwater Fish whole walleye (1 to 1-1/2 lbs each), cleaned and scaled
Salt and fresh pepper
Flour for dredging
1 onion, minced
6 tbsp olive oil
2 garlic cloves, minced
2 tbsp flour
1 cup red wine
1 cup boiling water
2 bay leaves
1/2 tsp thyme
1 tbsp tomato purée
2 tbsp capers
3 tbsp parsley, chopped
Salt and pepper the fish and dredge in flour. Shake off excess.
In a heavy saucepan, sauté the onion in 2 tbsp olive oil. When translucent,
add the garlic and slowly sauté another minute. Stir in 2 tbsp flour, blend well
and continue to cook, stirring constantly, for a minute or two.
Remove from heat and pour in the wine and boiling water. Whisk thoroughly.
Return to heat, whisking as the sauce thickens. Add bay leaves, thyme, tomato
purée and capers. Let simmer while you sear the fish.
In a pan large enough to hold the walleyes in one layer, heat the remaining oil
until hot, but not smoking. Sear the fish quickly on each side.
Pour the red wine sauce over the fish and serve. Garnish with parsley if desired.
Serves 4

Pan-Fried Walleye with Lemon Butter Sauce
4 Freshwater Fish walleye fillets

1/4 cup all-purpose flour
Salt and freshly ground pepper
1 tbsp vegetable oil
3 tbsp cold butter, cubed
2 tbsp fresh lemon juice
1 tbsp chopped parsley
Place flour, salt and pepper in a shallow bowl. Dredge fish in flour mixture one
piece at a time, shaking off excess.
In a medium skillet, heat oil and 1 tbsp butter over medium-high heat. Add
fillets and cook 2 to 3 minutes on each side or until fish flakes with a fork.
Transfer to a plate and keep warm.
Add lemon juice to the skillet. Whisk in the butter until thickened. Pour sauce
over the fish and sprinkle with parsley.
Serves 4

Walleye Gumbo
1/4 lb bacon, diced

1/4 cup flour
1/4 cup onion, diced
1/4 cup celery, diced
1/4 cup green pepper, diced
1/2 tsp garlic
1/8 tsp cayenne
1/8 tsp white pepper
1/8 tsp thyme
1/8 tsp oregano
8 cups chicken broth
1/2 lb smoked sausage, cut into 1-inch cubes
1 lb Freshwater Fish walleye, cut into 1-inch cubes
Salt and pepper (optional)
1-1/2 cups cooked white rice
Sauté bacon until browned and remove from pan. Heat fat until it begins to
smoke, then stir in flour. Whisk constantly until mixture turns the color of
a brown paper bag. Add onion, celery, green pepper, garlic, cayenne, white
pepper, thyme, oregano, bacon and chicken broth. Cook gently for 15 minutes.
Add sausage and walleye and cook for 5 minutes longer. Season with salt and
pepper (to taste) and serve at once in shallow bowls. Garnish each bowl with 3
tbsp cooked white rice.
Serves 8

Pan-Fried Walleye with Rainbow Salsa
Thanks to Paul Terpstra, a chef at Via Rail in Winnipeg, for this colorful recipe.
Paul designs menus for Via that incorporate Canadian regional foods from every
province. He tells us walleye is always well-received by Via Rail travelers. This
particular recipe has been used in first-class service. “It’s a simple recipe, but a very
upscale dish,” says Paul.
Walleye fillet
1 Freshwater Fish walleye fillet Salt and black pepper to taste
1 tsp seasoned flour 4 tbsp Rainbow Salsa (below)
6 tbsp cooked rice or potatoes 6 tbsp vegetables
1 lemon wedge 1 sprig dill weed
Season walleye fillet with salt and pepper. Dredge in flour and grill presentation
side down. Cook for 2 minutes, turn and finish cooking. Spoon salsa in the
center of the plate and place the fillet on top. Arrange rice or potatoes and
vegetables in a creative fashion around the walleye. Garnish with lemon wedge
and fresh dill.
Serves 1
Rainbow Salsa
2 small green peppers 2 small red peppers
2 small yellow peppers 2 Roma tomatoes
1/4 cup chopped parsley 2 tbsp lime juice
Zest of 2 limes Sea salt and coarse black pepper
Dice all peppers small. Dice and seed tomatoes. Chop parsley coarsely.
Combine all ingredients in a mixing bowl. Add lime juice and lime zest.
Season with salt and pepper. Refrigerate until needed.
Makes enough for up to 24 servings

BBQ Bacon-Wrapped Fish Skewers
4 to 5 lb Freshwater Fish walleye fillets, cut into 1-inch cubes

Italian style dressing
1 lb bacon strips, cut in half
Your favorite BBQ sauce
Bamboo skewers
Marinate cubed fish in Italian style dressing for 1 hour.
Wrap bacon strips around marinated fish cubes. Spear bacon-wrapped fish
pieces on skewers so bacon doesn’t unravel. Repeat until skewers are full.
Cook over medium heat on barbecue, turning frequently. Brush on your

favorite BBQ sauce when the bacon begins to get crisp. Continue turning
periodically until fish is white and bacon is crisp.
Careful! Keep a close eye on the skewers. The fat from the bacon causes
flare-ups.
Serves 16

Zesty Baked Walleye Fillets
Thanks to Leslie Smith, a commercial fisher who kindly offered this
favorite walleye recipe. Enjoy!
4 to 5 lb Freshwater Fish walleye fillets

3 large onions, sliced
1 cup zesty Italian dressing
1 cup sundried tomato dressing
1 each red, green and yellow peppers, sliced
Feta cheese (to taste)
Grease the bottom of a large glass pan and arrange two-thirds of the sliced
onions, separated into onion rings, on the bottom of the pan. Place walleye
fillets on top of the onion rings.
Blend together 1 cup of Italian dressing and 1 cup of sundried tomato dressing
(use a whisk) and pour over fillets. Top with the remaining onions and sliced
peppers.
Cover the dish and bake for 25 minutes at 350°F. Uncover for the last 10 to
15 minutes.
Serve sprinkled with feta cheese over rice or with baked potatoes and salad.
Serves 8

Walleye Rollups
Thanks to Peak of the Market in Winnipeg, Manitoba, for this delicious recipe.

1-1/2 cups fresh spinach
1 small onion, chopped
1 tbsp butter or margarine
1 cup mushrooms, chopped
1/4 cup bread crumbs
Salt, pepper and thyme to taste
1/2 lemon
Steam spinach until tender and drain well.
In a small skillet on medium high heat, cook onion in butter for about 5
minutes or until brown. Add mushrooms and cook for 3 minutes.
In food processor, combine spinach, mushroom mixture and bread crumbs.

Process until coarsely chopped.
Season fish fillets with salt, pepper and thyme.
Divide spinach filling over each fillet, roll up and secure with toothpicks. Place
fish, seam side down, in lightly greased baking pan. Squeeze lemon over fish.
Bake, uncovered, in preheated 425°F oven for 10 minutes per inch of thickness
or until fish flakes easily with fork. Remove toothpicks and serve.
Serves 4

Walleye Fillets with Shrimp in Cheese Sauce
Thanks to Leslie Smith, a commercial fisher who kindly offered several favorite recipes
for walleye.

2 cups fresh shrimp, tails removed (if desired)
3/4 cup chopped green onions
1/4 cup water
Butter for fish
4 tbsp melted butter/margarine
4 tbsp flour
1-1/2 cups milk
3/4 cup Parmesan cheese
Salt, pepper, lemon pepper, dill
Grease the bottom of a 9” x 13” baking dish and sprinkle salt, pepper, lemon
pepper and dill on the bottom. Lay the fillets in the dish and place the shrimp
on top of the fillets. Add chopped green onions, 1/4 cup water and a dot of
butter or margarine. Cover the dish with foil and bake the fish and shrimp for
20 minutes at 350°F.
While the fish is baking, combine butter, flour, milk and Parmesan cheese on
stovetop and cook until sauce is thickened.
Remove fish from oven and drain liquid from the pan. Pour the cheese sauce
over the fillets and return to the oven to bake for another 10 minutes. Remove
from the oven and let sit for 5 to 10 minutes before serving. The sauce will
thicken as it cools.
Serves 2

Hearty Walleye Chowder
Thanks to Peak of the Market in Winnipeg, Manitoba, for this delicious recipe.
2 tbsp butter
1 onion, finely chopped
3 potatoes, diced
1 carrot, finely chopped
2 cups water
1 lb Freshwater Fish walleye, cut into chunks
2 cups milk
1 cup kernel corn
1 tsp salt
1/8 tsp pepper
In a heavy saucepan, melt butter. Add onion, potatoes and carrots. Cook over
medium heat, stirring occasionally, for 5 minutes. Add water, cover and simmer
until vegetables are nearly tender, about 15 minutes.
Stir in milk, fish and corn. Simmer for 5 to 10 minutes or until fish flakes are
opaque. Add salt and pepper to taste.
Serves 6

lake whitefish
(Coregonus clupeaformis) Sold whole, in fillets or kosher minced, this
mild-tasting, white-fleshed fish contains high levels of Omega-3. Lake
whitefish is popular for smoking and as a center-of-plate item, and - in
minced form - is a key ingredient in gefilte fish.
Lake Whitefish Supper Salad
Freshwater Fish thanks Pamela Jarosz from Winnipeg, MB, for this delicious recipe!
Fish
1 lb Freshwater Fish lake whitefish
Olive oil, as needed
Salt and pepper
1 tsp lemon juice
Dressing
1/4 cup mayonnaise
1 tbsp whole grain mustard
2 tbsp green onions, chopped
1 tsp fresh dill, chopped
1 cup sour cream
1 stalk of celery, diced
Salt and pepper
Brush lake whitefish with olive oil, season with salt and pepper and sprinkle
with lemon juice. Broil until cooked through. Let cool.
Coarsely chop lake whitefish and gently combine with remaining ingredients.
Chill and reserve until ready to serve.
Serve over toast points or as a spread for matzo or other crackers.
Serves 6

Lake Whitefish Tempura
Freshwater Fish thanks Cody Fitzsimmons from Winnipeg, MB, for this delicious recipe!
Fish
6 – 8 oz Freshwater Fish lake whitefish fillets, pin-boned
and cut into strips
5 cups vegetables in season, blanched
1 cup sweet potatoes, blanched
Peanut or canola oil for frying
Dipping Sauce
1/3 cup soy sauce
3 tbsp scallions, finely chopped
6 oz rice wine vinegar
6 tbsp sugar
Tempura Batter
6 eggs, whole
3-1/2 cups whole milk
6 cups flour
6 tbsp cold water
Prepare lake whitefish and vegetables and set aside.
Combine dipping sauce ingredients and set aside.
Beat eggs and milk together, add flour and blend well. Add water to thin
if necessary.
Heat oil to 370°F. Dip lake whitefish strips in batter one at a time and fry
until done. Repeat with vegetables. Drain on paper towels. Serve with
dipping sauce.
Serves 6

Lake Whitefish Cakes with Panko Crust,
Crème Fraiche and Golden Caviar
Freshwater Fish thanks Travel Manitoba for this delicious recipe!
1 lb Freshwater Fish boneless lake whitefish fillets

4 oz Freshwater Fish Golden Caviar, to garnish
6 tbsp olive oil
1 cup green onions, chopped
3 canned anchovies, drained and chopped (about 2 tbsp)
3 tbsp fresh parsley, chopped
2 large garlic cloves, chopped
1-1/2 tsp lemon peel, grated
1 large egg
2 cups panko bread crumbs
Crème fraiche, to garnish
Sprinkle lake whitefish fillets with salt and pepper. Heat 2 tbsp olive oil in
heavy, large skillet over medium-high heat. Add fillets and sauté until just
opaque in centre, about 3 minutes per side. Transfer to plate, let cool.
Flake fillets into large bowl. Mix in green onions, anchovies, chopped fresh
parsley, flour, garlic and lemon peel. Mix in 1 cup panko bread crumbs. Season
with salt and pepper, mix in egg. Place remaining panko bread crumbs in a
bowl. Shape fish mixture into 18 – 2 inch diameter cakes. Transfer cakes to
bowl of bread crumbs and press into panko to coat.
Heat remaining 4 tbsp of olive oil in skillet over medium-high heat. Add
fish cakes and cook until golden brown and crisp, about 4 minutes per side.
Transfer to plates, serve fish cakes with crème fraiche and Golden Caviar.
Makes 18 appetizers

Lake Whitefish and Asiago Wrap
Freshwater Fish thanks Chef Dennis Palma for this delicious recipe!
Fish
1 – 5 oz Freshwater Fish lake whitefish fillet
1 tbsp Old Bay spice
1 cup water
1 – 12 inch whole wheat tortilla
1/2 cup Asiago cheese, shredded
1/2 cup fresh tomato, diced
1 cup lettuce, shredded
Salt and pepper
Smoked tomato aioli

3 sun-dried tomatoes
1/2 cup liquid smoke
1/4 cup Old Bay spice
8 cups mayonnaise
1 tbsp kosher salt
1 tbsp fresh ground black pepper
Make the aioli. Place sun-dried tomatoes in food processor and grind for 2
minutes. Transfer sun-dried tomatoes to mixing bowl. Add remaining aioli
ingredients and blend with a rubber spatula.
Preheat oven to 350°F. Place lake whitefish in sauté pan and add water and
Old Bay spice. Place the pan in the oven for 5 minutes until fish flakes apart.
Spread 1/2 cup smoked tomato aioli over the entire tortilla.
Drain excess liquid from the fillet with spatula and place on tortilla. Add
cheese, tomato, shredded lettuce, salt and pepper.
Serves 1

Grilled Lake Whitefish with Cilantro Chutney
in Banana Leaves
Fish
6 – 6 oz Freshwater Fish lake whitefish fillets
1 lb frozen banana leaves, thawed
Salt and pepper
Cilantro chutney
1-1/2 inch piece fresh ginger, peeled
5 garlic cloves
1 fresh hot green chili such as a jalapeño, trimmed
1/2 cup fresh coconut, chopped
3 cups fresh cilantro sprigs
1/3 cup fresh mint leaves
1/4 cup white wine vinegar
1 tsp sugar
1/4 tsp salt, or to taste
Make the chutney. Finely chop ginger, garlic, chili and coconut in a food
processor. Add cilantro and mint and process until chopped. Add vinegar,
sugar and salt and blend chutney well.
Prepare the fish. Cut banana leaves into 6 sheets (12 by 10 inches each).
Arrange in a stack with the short side nearest you.
Season fillets on both sides with salt and pepper. Spread 1 slightly rounded
tablespoon of chutney on top of each fillet and place, chutney down, in the
center of a banana leaf, arranging fillet crosswise. Spread another slightly
rounded tablespoon of chutney on top of the fillet. Fold the bottom edge of the
banana leaf over the fillet. Fold in the sides, then fold package away from you
to enclose the fish. Tie the package in both directions with a 24 inch piece of
kitchen string. Repeat with remaining fillets, chutney and banana leaves.
Grill fish, turning once, until cooked through, 8 to 10 minutes. Untie 1

package to check doneness. Cut the string before serving and transfer packages
to 6 plates. The banana leaves are inedible, but are nice for presentation.
Serves 6

Yukon Gold-Encrusted Canadian Lake Whitefish
8-10 oz Freshwater Fish Canadian lake whitefish fillet, skin off

Yukon Gold hash browns
Panko (Japanese Bread Crumbs)
1 egg
Garlic salt, Kosher salt, dill
Milk
All-purpose flour
Prepare basic egg wash and put aside. Mix 3 parts thawed hash browns with 1
part panko. Season breading to taste with garlic salt, Kosher salt and dry dill.
Dredge fillet in flour. Submerge in egg wash and transfer to hash brown
breading, making sure to cover all sides. Let fillet sit in breading for 30 seconds
while gently patting breading on to fillet.
Remove fillet from breading and place in fryer basket. Fry at 350°F until entire
fillet is floating. Serve with steamed asparagus and hollandaise sauce. Garnish
plate with extra hash browns and lemon crown.
For added appeal, roll fillet lengthwise and secure with skewer before frying.
Serves 1

Microwave Lake Whitefish Dinner
Thanks to Peak of the Market in Winnipeg, Manitoba, for this easy microwave recipe!
1 lb Freshwater Fish lake whitefish fillets, de-boned

1 medium onion, finely chopped
1/2 cup shredded zucchini
1/4 cup finely chopped celery
2 tbsp lemon juice
1 small red pepper, sliced
Place lake whitefish fillets in a large microwave baking dish. Combine onions,
zucchini and celery and spread over whitefish fillets. Drizzle with lemon juice.
Add red pepper and cover with wax paper.
Microwave on medium (50% power) for 10 to 15 minutes or until fish flakes

easily with fork. Rearrange whitefish fillets once during cooking.
Remove from microwave and let stand 2 minutes before serving.
Serves 4

Tasty Prairie Pie
6 Freshwater Fish frozen lake whitefish fillets, 4 oz each, cooked

2 tbsp butter
1/2 cup chopped onion
1 garlic clove, crushed
1 cup diced zucchini
2 tbsp flour
1/2 tsp salt
Dash of pepper
1/2 tsp thyme
1/2 tsp basil
2 cups tomatoes, peeled, seeded and chopped
1 – 9 inch pie crust
Break fillets into chunks. Sauté onion, garlic and zucchini until vegetables are
tender. Blend in flour, seasonings and herbs. Add tomatoes and cook 5 minutes
or until sauce is thick. Add fish and pour into a 9 inch pie plate. Cover with
pastry, trim and flute.
Bake at 400°F for 25 to 30 minutes or until pastry is golden brown. Allow pie
to stand 10 minutes before serving.
Serves 6

Lake Whitefish with Wild Mushroom
Almond Cream Sauce
Button mushrooms may be used instead of oyster or shiitake mushrooms for
this delicious cream sauce.
2 Freshwater Fish lake whitefish fillets, 6 to 8 oz each

4 tbsp unsalted butter
4 tbsp oyster or shiitake mushrooms, sliced
2 tbsp sliced almonds
4 tbsp dry white wine
1 cup whipping cream
Salt and pepper
Flour
In heavy skillet, melt 2 tbsp butter over medium high heat. Add sliced
mushrooms and sauté until golden, about 5 minutes. Add sliced almonds, sauté
1 minute. Add white wine and simmer until liquid reduces to a glaze. Add
cream and simmer until sauce thickens, stirring occasionally, about 7 minutes.
Season with salt and pepper.
Melt remaining butter in heavy skillet over medium high heat. Season fillets
with salt and pepper and coat lightly with flour. Place fillets in skillet and sauté
until just cooked through, about 2 minutes per side. Spoon sauce over fillets
and serve.
Serves 2

Poached Lake Whitefish
4 Freshwater Fish lake whitefish fillets or 1 whole lake whitefish, cleaned

4 cups boiling water
1/2 tsp thyme
1 bay leaf
3 cloves garlic, chopped
1/2 tsp basil
1/2 tsp sage
1 tbsp lemon juice
1 small red pepper, diced
1 celery stalk, sliced
1 large carrot, sliced
Minced parsley
Rinse fish thoroughly in cold water. If using a whole fish, score back of fish
with small slices.
Bring water to a boil and add onion, thyme, bay leaf, garlic, basil, sage, lemon
juice, red pepper, celery and carrot. Boil for 10 minutes then place fish in water
gently to avoid breaking. Simmer fish 10 minutes and remove from water.
Drain fish and arrange on a platter. Garnish with minced parsley and serve
with melted butter.
Serves 4

Classic Scandinavian Fish Cakes
3 cups Freshwater Fish lake whitefish, flaked

Salt and pepper
1/2 cup mashed potatoes
1-1/2 tbsp onion, grated or chopped
1 tsp celery, finely chopped
1 tsp parsley flakes
1 tsp chives, chopped or dried
1 egg, lightly beaten
Tomato sauce
Paprika
Butter or margarine for frying
Season fish with salt and pepper to taste. Mix all ingredients except paprika
and butter together, adding just enough tomato sauce to make the mixture
moist. Shape mixture into 2-1/2 inch rounds or squares, 1/2 inch thick.
Sprinkle with paprika.
Pan fry fish cakes slowly in butter or margarine until golden brown. Turn
once to cook both sides. Fry slowly so cakes will set and not break apart when
turning. Serve hot.
Serves 3

Cajun Lake Whitefish
2 Freshwater Fish lake whitefish fillets

1 tbsp paprika
2-1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
3/4 tsp black pepper
1/2 tsp thyme
1/2 tsp oregano
Cooking oil
4 tbsp melted butter
Mix all seasonings in a small bowl. Keep just enough to coat fillets and store
extra in a dry sealed bag or jar.
Heat cooking oil in a large skillet over high heat. In a small dish melt butter.
Dip each fillet in butter then roll in seasoning to coat both sides. Place fish in
skillet and cook until underside looks charred. Turn and finish cooking. Serve
with melted butter.
Serves 2

Baked Lake Whitefish with a Tomato Citrus Sauce
1 lb Freshwater Fish lake whitefish fillets

1 tbsp olive oil
1 cup tomatoes, chopped
1 orange, peeled and diced
2 green onions, sliced
2 tbsp fresh parsley, chopped
1/2 tsp dried crushed chili flakes
Preheat oven to 400°F.
Cut lake whitefish fillets into serving-size portions. Rub the fish with olive oil
and arrange in a single layer in a lightly greased baking dish. Sprinkle with salt
and pepper.
In a small bowl, combine the remaining ingredients. Spoon mixture over top of
the fillets and bake for 12 minutes or until the fish flakes easily with a fork.
Serves 4

Marinated Lake Whitefish Fillets
with Three Citrus Sauce
2/3 cup orange juice

1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1-1/2 tsp orange zest, grated
3/4 tsp lime zest, grated
3/4 tsp lemon zest, grated
1/4 cup shallots, minced
1 tbsp honey
1 jalapeño, minced (optional)
1-1/2 lb Freshwater Fish lake whitefish fillets
Salt and pepper
2 tsp cornstarch
Combine juices and zests in glass baking dish. Whisk in shallots, honey
and jalapeño Add fish; turn to coat. Cover and chill for 2 hours, turning
occasionally.
Remove fish from marinade; reserve marinade. Pat fish dry with paper towels.
Sprinkle fish with salt and pepper. Heat a non-stick skillet over medium-high
heat with 1 tbsp vegetable oil. Add fish and cook until just opaque in center,
about 4 minutes per side. Transfer fish to plates.
Place cornstarch in small saucepan. Gradually whisk in reserved marinade.

Boil over medium heat until sauce thickens slightly, whisking occasionally,
about 2 minutes. Spoon sauce over fish and serve.
Serves 4

Lake Whitefish Chowder
2 tbsp finely diced ham

1 bunch green onions, chopped
3 medium potatoes, peeled & diced
1 tsp salt
1 cup water
4 cups milk, scalded
1 lb Freshwater Fish frozen minced lake whitefish, thawed
4 tbsp soft butter
4 tbsp flour
1 cup cream
Paprika for garnish
In large heavy pot, sauté ham and onions together over medium heat until
onions are soft. Add potatoes, salt, pepper and water. Simmer until potatoes
are cooked. Add milk and minced lake whitefish. Stir to break up fish.
In small bowl blend butter and flour until roux is formed. Stir mixture into
chowder and cook until thickened. Add cream and heat through, but don’t
boil. Garnish with paprika.
Serves 6

Lake Whitefish in a Black Bean and Garlic Sauce
2 to 3 lb Freshwater Fish lake whitefish or walleye

1/2 cup white wine 3 tbsp canned black beans
1 tbsp light soy sauce 2 tbsp crushed garlic
1 tbsp crushed ginger 1 tbsp crushed chili pepper
2 tsp sesame seed oil Salt and pepper to taste
2 green onion, chopped 1/2 red pepper, diced, for garnish
1/4 cup canola oil, heated
Remove the guts, gills and scales from the fish. Wash the inside with cold
water then rub it with about 1 tsp salt. Rub the inside and outside with 1/4 cup
of white wine.
Slice the belly of the fish completely through to the tail, to allow the fish to be
spread open flat. Cut the spinal cord out by slicing it on either side and lifting
it out. Make deep cuts about every 1 to 1-1/2 inches crosswise across the skin
side of the fish from front to back so the fish won’t curl when cooking.
Soak black beans in a dish of hot water to soften them, then mash them with
the back of a spoon roughly (don’t make it into a paste). Add salt to taste,
leftover white wine (should be about 1/4 cup), soy sauce, garlic, ginger and
chili pepper and mix together well. Add a dash of sesame seed oil.
Spread the sauce over the skin side of the fish, pushing sauce into the deep cuts
you have made. Sprinkle with chopped red pepper. This is optional but it does
give some color.
Put the fish in a steamer and steam until done OR bake in the oven at 325°F.
Should take about 10 minutes for every inch thickness of the fish at its thickest
part.
Remove and sprinkle with chopped green onion, then ladle very hot oil onto
the fish so it sizzles when you splash it on. Serve.
Serves 4

Parmesan Herb Lake Whitefish Fillets
Thanks to Manitoba’s Peak of the Market for this special recipe.
1 lb Freshwater Fish lake whitefish fillets, patted dry

1/4 cup light mayonnaise
1/4 cup parmesan cheese, grated
2 tbsp green onions, chopped
1 tbsp red bell pepper, chopped
Cayenne pepper to taste
1/2 cup dry bread crumbs
1/2 tsp dried basil
Pepper to taste
Place fish fillets in a single layer in bottom of greased 11” x 7” (8 cup) baking
dish. Set aside.
In a small bowl, stir together mayonnaise, cheese, onions, pepper and cayenne.
Spread mixture evenly over fish. In a separate bowl, combine bread crumbs,
basil and pepper. Sprinkle over top of fish.
Bake in preheated 400°F oven for 10 to 12 minutes or until fish is opaque and
flakes easily with a fork.
Serves 4

Nutty Coconut Fish
This sweet and spicy recipe is inspired by the tropics.
1 lb Freshwater Fish lake whitefish fillets

1/4 cup mayonnaise
1/4 cup prepared brown mustard
1/2 cup dry bread crumbs
1/4 cup shredded coconut
1/4 cup chopped mixed nuts
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon cayenne pepper
Preheat oven to 375° F. Lightly grease a medium baking dish.
In a small bowl, blend mayonnaise and brown mustard. In a medium bowl, mix
bread crumbs, shredded coconut, chopped mixed nuts, sugar, salt and cayenne
pepper.
Dip fish in the mayonnaise mixture, then in the bread crumb mixture. Arrange
coated fish fillets in the prepared baking dish.
Bake 20 minutes until fish flakes easily with a fork.
Serves 4

Smoked Lake Whitefish Stew
Thanks to the National Fisheries Institute for this special recipe.
1 tbsp olive oil

1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped carrot
1/2 cup chopped celery
1 tsp minced garlic
1 can (14.5 oz) diced tomatoes
1 can (15.6 oz) vegetable broth
1 can (6 oz) tomato paste
1/4 teaspoon sugar
8 oz Freshwater Fish hot-smoked lake whitefish, chunked
1/4 cup dry sherry
Hot pepper sauce
Heat olive oil in large saucepan over medium heat; stir in onion, green pepper,
carrot, celery and garlic. Cook, stirring occasionally, until vegetables are
tender.
Stir in tomatoes, broth, tomato paste and sugar; reduce heat to low. Simmer
about 10 minutes, or until flavors blend.
Add smoked lake whitefish and sherry. Continue cooking until heated through.
Season with hot pepper sauce and additional sherry, if desired.
Serves 4

Whole Lake Whitefish in Foil
Thanks to Manitoba Chef Peter Grant for this recipe.
1 Freshwater Fish whole lake whitefish, dressed and de-scaled

1 medium onion, sliced
1 lemon, sliced
Canola oil, as needed
Wash lake whitefish in cold water and pat dry. Sprinkle cavity with salt and
pepper, then line the cavity with sliced onion and lemon. Rub outer skin of
lake whitefish with canola oil. Wrap fish in aluminum foil and seal completely.
Grill 10 minutes per inch thickness (measured at its thickest part) and turn
fish over halfway through the grilling time. For example, if the fish is 3 inches
thick at its thickest part, grill for a total time of 30 minutes. Grill 15 minutes
on one side, 15 minutes on the other.
You may also bake the wrapped fish on a cookie sheet in the oven at 350°F.
Use the same formula for cooking time and turn the fish at the halfway mark.
Serves 4

northern pike
(Esox lucius) Pike is available whole, minced and in fillets and portions.
Its firm, white flesh is popular in French cuisine and also pan-fried and
grilled. Freshwater Fish also markets northern pike caviar, which has a
delicate and clean taste.
Northern Pike Loin Fillets in Sancerre Rosé Sauce
4 – 5 to 6 oz Freshwater Fish northern pike loin fillets, thawed

2 onions
2 carrots
1-1/3 cup of Sancerre rosé wine
Salt and pepper
Butter
1 tbsp flour
7 tbsp crème fraiche
1 egg yolk
Juice of 1 lemon
Preheat oven to 180° C (350° F).
In a buttered baking dish, spread a bed of finely chopped onions and carrots.
Place the Northern Pike loin fillets on the bed of onions and carrots and add
the rosé wine. Salt, pepper and cover dish with aluminium foil or parchment
paper. Bake for approximately 15 minutes.
Once the fish is cooked, drain the wine and pass it through a sieve. Keep the
pike loin fillets warm.
In a saucepan, make a roux with a knob of butter and 1 tablespoon of flour, and
then stir in the wine. Add the crème fraiche and heat but do not boil. Remove
saucepan from the heat and finish sauce with an egg yolk and the lemon juice.
Serve very hot.
Serves 4

Northern Pike Loin Fillets with Fine Herbs
4 – 5 to 6 oz Freshwater Fish northern pike loin fillets, thawed

Salt and pepper
2 tbsp olive oil
3-1/2 tbsp butter
Chives, chopped
Parsley, chopped
Fresh tarragon, chopped
Juice of 1 lemon
Salt and pepper the northern pike loin fillets.
In a frying pan, heat olive oil at high heat, add the northern pike loin fillets
and reduce heat, cooking for 4 minutes on each side. Place the cooked loin
fillets on warm dishes.
Put butter in frying pan at high heat, add the herbs and the lemon juice, mix
and cook for 30 seconds. Pour on fish and serve immediately with plain boiled
or steamed potatoes.
Serves 4

Northern Pike Fillet in Sorrel Sauce
28 oz Freshwater Fish northern pike fillets

1 cup scallions
1 cup fish stock
1 cup white wine
1-3/4 cup fresh sorrel
7 tbsp thick cream
7 tbsp butter
Salt
Place the northern pike fillets on a bed of chopped scallions in a well-buttered

dish. Fill the dish to half depth with equal amounts of wine and fish stock.
Bring the liquid to a boil, promptly cover the dish with aluminum foil and
bake in oven at 180°C (350°F) for approximately 10 minutes.
Finely chop the sorrel, wilt in a small amount of butter, add cooking juices
from the northern pike and cook until liquid is reduced by half. Add cream
and reduce again. Remove from heat and add butter.
Coat each northern pike fillet generously with the sorrel sauce and serve with
steamed potatoes.
Serves 5

Breaded Northern Pike with Soy Sesame Sauce
1/4 cup rice vinegar

2 tbsp soy sauce
2 tbsp honey
1 tsp sesame seed oil
1/4 cup breadcrumbs
1/2 cup unsalted peanuts, finely chopped
1 egg, beaten
1/4 tsp salt
1/4 tsp pepper
1 lb Freshwater Fish northern pike fillets
In a small bowl combine the rice vinegar, soy sauce, honey and sesame seed oil.
Set aside.
In a shallow bowl, mix the breadcrumbs and peanuts. In a small bowl, beat egg
lightly with salt and pepper.
Cut the fillet into 6 pieces. Dip each piece in the egg mixture, then into the
crumb mixture, shaking off excess crumbs. Arrange in a single layer on a lightly
greased baking sheet.
Bake for 10 minutes or until fish flakes easily with a fork. Serve with sauce.
Serves 4

Parmesan Baked Northern Pike
with Basil, Caper and Tomato Sauce
1-1/2 lb Freshwater Fish northern pike fillets

1/3 cup olive oil
2 tbsp lemon juice
1/2 cup fine dry breadcrumbs
1/2 cup grated Parmesan cheese
1 cup diced tomatoes
1 tbsp drained capers, chopped or whole
1 tbsp fresh basil, chopped
2 tbsp dry white wine
1 tbsp butter
Cut fillets into serving-size pieces, dip into mixture of olive oil and lemon
juice. Coat with mixture of breadcrumbs, Parmesan, parsley and a pinch of salt
and pepper. Place fish in single layer on a greased baking pan. Bake uncovered
in 500°F oven for 12 to 15 minutes.
Place tomatoes, capers and basil in a saucepan over moderately high heat.
Sauté very briefly, then add white wine. Bring to a boil and add butter in small
pieces, stirring until just melted. Remove from heat; season with salt and
pepper. Serve sauce warm over fillets.
Serves 4

Canned Northern Pike
Pack Freshwater Fish northern pike in a quart sealer. Add:

1 heaping tsp salt
1 tbsp vinegar
1 tbsp ketchup (optional)
Seal tightly and put the quart sealer into a large pot. Add water to cover the
top of the jar with 1/2 inch of water. When the water boils, set a timer for 4
hours. Make sure lids are always under water.
If you wish the pike to have the appearance of salmon, put ketchup in the
sealer.

Pike Fish Cakes
Thanks to past Board member Terry Hansen, of Beauval, Saskatchewan,
for this special recipe.
3 to 4 lb Freshwater Fish northern pike, ground

4 to 6 celery stalks, diced
1/2 onion, diced
3 slices of bread, crumbled
1 tbsp chicken soup base
1 tbsp beef soup base
1/2 tablespoon garlic, powdered or minced
1 tablespoon nutmeg
2 eggs
Flour
Peanut oil
Mix together the northern pike, celery, onion and bread. Add all the
remaining ingredients, except flour and peanut oil, and mix well. Form into
individual patties. Roll in flour and cook in peanut oil for 15 to 20 minutes.
Serves 12 as a main dish

BBQ Bacon-Wrapped Fish Skewers
4 to 5 lb Freshwater Fish northern pike fillets, cut into 1 inch cubes

1 lb bacon strips, cut in half
Italian style dressing
Your favorite BBQ sauce
Bamboo skewers
Marinate cubed fish in Italian style dressing for 1 hour. Wrap bacon strips
around marinated fish cubes. Spear into skewers so bacon doesn’t unravel.
Repeat until skewers are full.
Cook over medium heat on barbecue; turn frequently. Brush on your favorite
BBQ sauce when the bacon begins to get crisp. Continue turning periodically
until fish is white and bacon is crisp.
Careful! Keep an eye on the skewers while barbecuing. The fat from the bacon
causes flare-ups.
Serves 16 as a main dish

caviar
Pike, lake whitefish, tulibee and carp caviar is decadent, delicious and
sustainably harvested by Freshwater Fish. It’s wild-caught from the pristine
lakes of Canada.
Classic Caviar Service
To make the toast, you can use your choice of:
1 baguette of French bread, sliced. Brush each side with butter

and bake 5 to 8 minutes.
Black pumpernickel bread, thinly sliced. This is how caviar
traditionally is served in Russia.
Rye biscuits, Wasa bread, Melba toast rounds or any other
very hard biscuit. These options are popular in America.
Arrange the following attractively, each in its own separate small dish.
1 cup of sour cream

3/4 cup of finely chopped chives
4 oz Canadian Golden Caviar (whitefish or northern pike)
Finely chopped whites of 2 hard-boiled eggs
Finely chopped yolks of 2 hard-boiled eggs
2 lemons cut into small wedges for squeezing on canapé
Spread any combination of caviar and side dishes on a piece of toast or bread
to suit your taste.
Four ounces of caviar will serve 4 to 8 people, depending on their enthusiasm.

Russian Mousse
1 English cucumber, peeled

12 hard-boiled eggs
6 green onions
1/3 cup warm water
2 tbsp lemon juice
1 package unflavored gelatin
1 tsp salt and pepper
3/4 cup mayonnaise
1 cup sour cream
1 tsp Dijon mustard
Pumpernickel bread
Finely dice half the cucumber; slice the other half thinly and reserve for
garnish. Finely chop 4 eggs and reserve for garnish; mash the remaining eggs.
Chop the green onions; reserve about a third for garnish. Combine the mashed
eggs, diced cucumber and green onions.
Put water and lemon juice into a heavy saucepan. Sprinkle with gelatin. Allow
it to soften for 5 minutes then heat at a low temperature.
In a bowl, mix mayonnaise, mustard and half the sour cream. Add gelatin and
blend. Combine with eggs and cucumber mixture. Season with salt and pepper.
Put into a greased spring-form pan or quiche dish. Refrigerate for 2 hours.
Un-mold mousse into serving platter lined with lettuce leaves or parsley.
Spread top with remaining half of sour cream. Arrange caviar in the center.
Ring with a border of reserved eggs, green onion and cucumber. Serve with
pumpernickel bread.
Makes about 32 appetizers

Devilled Eggs with Caviar
20 hard-boiled eggs
4 tbsp butter, melted
Mayonnaise
2 tbsp finely chopped dill
Salt & pepper to taste
Dill or parsley for garnish
Peel the hard-boiled eggs and cut in half lengthwise.
Chop yolks finely. Add mayonnaise, butter, salt, pepper and chopped dill.
Blend until smooth.
Use a teaspoon or a pastry bag fitted with a large star tip to fill each half-egg.
You can refrigerate the eggs, covered with plastic wrap, for up to 3 hours.
To serve, top each half-egg with a few grains of caviar. Arrange eggs on a thick
bed of dill or parsley to keep them from sliding or use an old-fashioned devilled
egg dish.
Makes 40 hors d’oeuvres

Endive with Herb Cheese and Caviar
4 heads endive (try to find nice short, fat heads)

1 package (5 oz) Boursin cheese with herbs or similar soft cheese
Cream
Alfalfa sprouts or watercress to garnish
4 to 6 oz Canadian Golden Caviar (whitefish or northern pike)
Trim bottoms of endive so that the leaves are 2 to 3 inches long.
Soften the cheese by mashing with cream and spread approximately 3/4 tsp on
the bottom of each leaf, using a teaspoon, pastry bag or spatula. Garnish with
sprouts of alfalfa or watercress. Spread caviar over the base of cheese. Arrange
on a platter and refrigerate until serving time.

Oysters and Caviar
Fresh seaweed*
18 fresh oysters on the half shell**
2 scallions (shallots or green onions), thinly sliced into rings
2 lemons, cut into thin wedges
Spread the seaweed in a flat basket. Arrange the oysters, in their shells, on the
seaweed. Sprinkle each oyster with 2 or 3 pieces of scallion. Top each one with
a dab of caviar. Serve very cold, accompanied by fresh lemon wedges.
*Seaweed can be ordered from your fishmonger and is usually free.

**Shuck them yourself or have your fishmonger do it.

lake trout
(Salvelinus namaycush) With its pinkish-orange flesh, rich flavor and
high Omega-3 content, lake trout is ideal for grilling and smoking.
Freshwater Fish offers it whole and filleted, fresh from July through
September, and frozen year-round.
Szechuan Lake Trout Noodle Bowl
1 – 8 oz Freshwater Fish lake trout fillet

12 oz pre-cooked chow mein noodles
1/2 cup vegetable stock 1 tbsp light soy sauce
1 tbsp oyster sauce 1 tsp cider vinegar
1 tsp sesame oil 1/4 tsp Tabasco sauce
Pinch of sugar 1 tsp cornstarch
1 tbsp vegetable oil 2 oz button mushrooms, sliced
4 oz yellow pepper, sliced 1 tsp fresh ginger, grated
1 clove garlic, minced 1 tbsp toasted peanuts, chopped
Immerse noodles in large pot of boiling, salted water for 1 minute. Drain well,
fluff with a fork and reserve.
In large shallow dish, whisk together stock, soy sauce, oyster sauce, vinegar,
sesame oil, Tabasco and sugar. Cut lake trout into 1/2 inch cubes and place
in marinade, being sure to coat. Let stand 15 minutes at room temperature
or covered overnight in the refrigerator. Drain, reserving marinade. Whisk
cornstarch into remaining marinade.
Heat vegetable oil in wok or deep skillet over high heat; add mushrooms and
stir fry for 2 minutes. Stir in yellow pepper, ginger, garlic and 1/4 cup water
and cook, stirring often, for 7 minutes, until water is evaporated and pepper
is almost soft. Stir in lake trout and stir-fry for 3 minutes or until lake trout
is cooked.
Stir in noodles, tossing until well combined. Push lake trout up sides of pan to
make a well. Stir marinade and pour into pan; cook, stirring for 1 minute or
until thickened. Stir noodle mixture back into sauce.
Transfer to shallow bowl and sprinkle with peanuts.
Serves 4

Lake Trout Burger Patties
Trout patties
1/2 lb Freshwater Fish smoked lake trout, flaked
1 cup soft bread crumbs (about 2 slices bread)
1/2 cup powdered biscuit mix
1 tbsp Dijon mustard
1/4 tsp fresh ground pepper
1/2 cup chopped green onions
2 eggs, slightly beaten
Hamburgers
4 whole wheat burger buns, split
Lettuce leaves
4 tbsp dill or ranch dip
In a medium bowl, mix all trout patty ingredients. Make 4 patties, each a
heaping 1/2 cup of the fish mixture.
In a large nonstick skillet, melt butter over medium heat. Cook lake trout
patties 10 to 12 minutes, turning once, until brown and cooked through.
Fill buns with lettuce, lake trout patties and dill dip.
Serves 4

Lake Trout Brunch Bake
6 oz Freshwater Fish smoked lake trout

1 cup cheddar cheese, shredded
2/3 cup mayonnaise
2 celery stalks, diced
1/3 cup toasted almonds (slivers or flakes)
1/3 cup dried cranberries
1 tsp freshly ground pepper
1 tsp dill
1 package refrigerator croissant dough
1 tsp soft butter
1 tbsp almond flakes
Mix lake trout, cheese, mayonnaise, celery, green onions, toasted almonds,
cranberries, pepper and dill.
Line a baking sheet with parchment paper. Separate the croissant dough into
triangles. Arrange them on the baking sheet in a sunburst shape, points out,
with the sides overlapping slightly. Place the lake trout mixture in a circle
around the middle. Fold the outer points in to cover the filling, leaving a small
space between each roll to let the trout show through. When all the points are
folded, you will have a small wreath shape.
Brush the top with a bit of soft butter and sprinkle on a few almond flakes.
Bake for 15 to 20 minutes in a 375°F oven or until golden brown. Let sit for 5
minutes before serving.
Serves 4

Barbecue Smoked Lake Trout Fillets
8 Freshwater Fish lake trout boneless fillets, skin on

2 tbsp olive oil
2 garlic cloves, peeled and chopped
Juice of 1 lemon
1/2 tsp fennel seed
1/4 tsp dried thyme
1/2 tsp fresh chopped cilantro
Soak 2 cups of wood chips (apple, cherry or mesquite) in warm water for
30 minutes.
Rinse lake trout and pat dry. Combine remaining ingredients and season flesh.
Preheat barbecue grill on high for 5 minutes. Remove chips from water and
spread onto grill rocks. Close cover. Let chips smoke well.
Place fish in grill basket or directly on highest shelf, meat side up, and turn grill
to low setting. Keep cover closed. Smoke about 20 minutes. Do not let fish
overcook.
Serves 8

Fried Lake Trout
1 Freshwater Fish lake trout

1/2 tsp salt
1/4 tsp lemon pepper
Cornmeal for dredging
Shortening for frying
2 tbsp butter
1 cup sour cream
1/2 tsp lemon juice
Clean and wash lake trout and cut into serving-size pieces, leaving the skin on.
Salt and pepper to taste and coat with cornmeal.
In a frying pan, melt enough shortening on high heat so fat is 1/4 to 1/2 inch
deep. When shortening is good and hot, add trout and fry on one side for about
4 minutes. Turn and cook 3 minutes more. Fish should be nicely browned.
Remove trout to a heated serving platter.
Pour off the fat from the pan, reduce heat and add butter and sour cream. Stir
with a spoon to deglaze. Cook several minutes, but do not boil. Remove from
heat, add lemon juice, stir and pour over trout.
Serves 1

Hansen’s Lake Trout Barbecue
Thanks to former Freshwater Fish Board member Terry Hansen from Beauval,
Saskatchewan, for this delicious barbecue recipe! This recipe can be made with skinned
or skin-on fillets. It’s easy to adjust as needed to feed two or twenty.
Freshwater Fish lake trout fillets (skinned or skin-on)

Brown sugar
Soy sauce (Terry recommends Kikkoman)
Butter
Rinse fillets and pat dry. Rub brown sugar on both sides of each fillet. Place
fillets in a sealable plastic bag or plastic container and add soy sauce to
marinate. Marinate in the refrigerator for about six hours, turning periodically.
For skinned fillets: Remove fillets and place on tin foil. Put some butter and soy
sauce on the fillets and wrap tightly. Barbecue for about 20 minutes. Fish will
flake easily when done.
For skin-on fillets: Soak your preferred smoking chips, drain and add to
the barbecue. Remove fillets from marinade and place on the center of the
barbecue, skin side down. With the barbecue on high, smoke the fish for 5 to
20 minutes, to taste. Turn the center burner down to medium, leaving the end
burners on high and cook for 30 to 40 minutes. Check that fish flakes easily
before serving.
Serves as many as you want! Adjust ingredients as needed.

Curried Lake Trout
2 lb Freshwater Fish lake trout fillets

1/2 to 1/3 cup water
Milk
2 tbsp butter
1 tbsp green pepper, chopped
1/4 cup celery, chopped
2 tbsp flour
1/4 to 1 tsp curry powder
Salt
2 to 3 cups hot cooked rice
Simmer fish 10 minutes in shallow pan with water. Drain and save liquid. Add
milk to make 1 cup.
To make sauce, melt butter and sauté green pepper, onion and celery for a
few minutes. Stir in flour and add the milk and water mixture. Cook until
thickened, stirring constantly. Add curry powder and salt to taste.
Remove bones from cooked fish. Arrange on hot platter with a border of rice.
Pour sauce over fish and sprinkle with parsley.
Serves 4

Lake Trout with Almonds
1 lemon
6 Freshwater Fish lake trout (about 8 oz each)
Salt and fresh ground pepper
3/4 cup all-purpose flour
1 cup unsalted butter
1/2 cup sliced almonds
With a small sharp knife, cut a slice off the top and bottom of the lemon.
Stand the fruit upright on a work surface and cut away the skin and bitter
white pith. Cut crosswise into 6 slices, each 1/4 inch thick; set aside.
Clean lake trout as you would any round fish and trim the tails, but do not
scale the fish. Season inside and out with salt and pepper. Dip in flour to coat
completely and shake off the excess.
Heat 3 tbsp of butter and 1 tbsp of oil in a large frying pan over medium heat.
Add three trout and cook until golden brown on one side, 5 to 8 minutes. Turn
and continue cooking until golden brown and tender when the flesh is pierced
with the point of a knife, 5 to 8 minutes longer. Transfer to a platter and cover
to keep warm. Repeat to cook the remaining trout. Discard the butter and oil
in the pan.
Heat the remaining 10 tbsp of butter in the same pan over medium heat. Add
the almonds and sauté until golden brown. Pour over fish. Place a slice of
lemon on each trout and sprinkle with chopped parsley.
Serves 6

Barbecue Grilled Lake Trout
Freshwater Fish lake trout, whole or headless, cleaned (one per person)
Olive oil
Salt
Fresh ground black pepper
Butter
Dill
Lemon, cut in pieces
Prepare each lake trout. Rinse the trout and pat dry. Rub a generous amount
of olive oil both inside and out the trout. Sprinkle with salt and fresh black
pepper. Place 1 tbsp butter inside cavity and sprinkle with dill.
Make sure your grill is hot. Take a paper towel, roll it up and soak it in some
cooking oil (not dripping). With a pair of tongs, rub the oil on the hot grates.
Place the trout on the grate and cook until the meat flakes gently. With one
or two spatulas, gently turn the fish over and cook the other side. When done,
remove from grill, season with freshly squeezed lemon juice and serve.
Tip: The grates must be hot or the fish will not release from the grates and turn
easily. Consider using a fish grilling basket to ensure the fish doesn’t fall apart.
Serves same number of people as the fish you barbecue.

Smoked Lake Trout Vinaigrette Salad
Trout
1 lb Freshwater Fish smoked lake trout (smoke fish in advance)
4 cups shredded cabbage 1/4 cup onion, chopped
1/4 cup parsley, chopped 2 hard-cooked eggs, chopped
Vinaigrette dressing (see below) Salad greens
Paprika
Remove skin and bones from fish and flake. Toss fish with cabbage, onion,
parsley and egg. Add dressing and stir. Serve over salad greens. Garnish
with paprika.
Vinaigrette Dressing
1/3 cup olive oil (or salad oil) 3 tbsp vinegar
1 tsp salt 1/4 tsp paprika
1 dash cayenne pepper 1 tbsp green pepper, chopped
1 tbsp chopped sweet pickle (or drained pickle relish)
1 tbsp pimento, chopped
Combine oil, vinegar, salt, paprika and pepper in a small jar. Shake until
mixture is thoroughly blended. Add remaining ingredients.
Serves 2 as a main course, 4 as an appetizer

sauger
(Sander canadense) Sold in fillets, the firm, lean and sweet meat of the
sauger lends itself to pan-frying and deep-frying. Sauger, also known as
Canadian pike, has a taste virtually identical to walleye.
Phyllo Wrapped Sauger Fillet
4 Freshwater Fish sauger fillets, halved

8 phyllo pastry sheets
1/4 cup butter, melted
1 bunch fresh spinach, stems removed
1 bunch fresh basil, chopped
1/2 large red pepper, cut in strips
1/2 large yellow pepper, cut in strips
3/4 cup feta, crumbled
Lay 1 sheet of phyllo on counter and fold in half. Brush melted butter on edges.
Place one half sauger fillet in the middle, near the bottom of phyllo.
Top the fillet with 1/8 of the spinach leaves, basil, red and yellow pepper strips
and feta. Roll fish and phyllo over once. Fold edges toward the middle and
continue rolling to form a small package.
Brush with a little butter. Place on a cookie sheet and cover with a slightly
damp cloth while making others. These can be wrapped in plastic wrap and
refrigerated overnight.
Preheat oven to 375°F (190°C) and place rack in middle of oven. Bake for 20
to 25 minutes.
Serves 8

Sauger Fillets
This recipe provides two simple, delicious ways to prepare sauger fillets – pan-fried or
baked in foil.
Pan-Fry
Freshwater Fish sauger fillets
1 egg, beaten
Fine breadcrumbs or flour
Salt and pepper
Oil or butter for frying
Dip fillets in beaten egg. Coat fillets lightly with fine breadcrumbs or flour. The
breadcrumb coating will fry up darker than flour. Season with salt and pepper.
Fry in 2 tbsp oil or butter for 6 to 7 minutes, turning twice. Fry skin side down
first and last for crispy texture.
Bake in Foil
Freshwater Fish sauger fillets
1 tbsp oil or butter, melted
1 tbsp lemon juice
Salt and pepper
Brush foil with oil or melted butter. Place fillets on foil and sprinkle with
lemon juice. Season with salt and pepper. Seal and bake 5 to 6 minutes at
450°F (230°C).

Cheddar-Topped Sauger Fillets
4 Freshwater Fish frozen sauger fillets (about 6 oz each)

2 tbsp margarine, melted
1 tbsp lemon juice
Pepper
1 cup shredded cheddar cheese
1/2 cup coarsely chopped mushrooms (canned or fresh)
Arrange thawed fish in greased shallow baking dish. Combine margarine and
lemon juice and pour over fish. Season with pepper. Bake at 450°F until fish
flakes easily with fork.
Combine remaining ingredients. Spoon over fish and continue baking until
cheese is melted.
Serves 2

Lemon Pepper Sauger
4 Freshwater Fish sauger fillets

1 cup lemon pepper marinade (Lawry’s Lemon Pepper
with Lemon Juice Marinade is recommended)
1 cup breadcrumbs
1/2 cup seasoned salt
1/2 cup lemon pepper
1/3 cup light cream or half-and-half
1 tbsp grated lemon peel
1/3 cup toasted sliced almonds
In a re-sealable plastic bag or container, place fillets and lemon pepper

marinade. Marinate in fridge for 30 minutes.
In a shallow pan combine breadcrumbs, seasoned salt and lemon pepper,

mixing well. Remove fillets from marinade and roll in bread crumb mixture
until completely covered.
Heat oil and butter in a large frying pan. Add fillets and cook for 3 to 4
minutes on each side, or until golden brown and fish flakes easily. Remove to a
serving platter and keep warm.
Add cream and grated lemon peel to the pan drippings and bring to a boil,
stirring constantly until slightly thickened. Spoon over fillets and sprinkle
with almonds.
Serves 4

more
delicious
recipes
Smoked, broiled, battered... Freshwater Fish can be prepared any
number of ways. As a center-of-plate item or as an ingredient, freshwater
fish is a quality source of protein and flavor.
Fish Ball Soup
Fish balls
1-3/4 lbs Freshwater Fish ground mullet
1-1/2 tbsp fresh ginger root, grated
2 tbsp white miso paste
1 tbsp sake
1-1/2 tsp sugar
1 egg
2 tbsp cornstarch
Soup stock
1/3 cup sake
5 cups instant dashi (Japanese soup stock)
4 tbsp miso paste
6 shiitake mushrooms, shredded
1 leek
First, make the fish balls. Grate the ginger and squeeze it well. Combine
ginger, ground mullet, miso, sake, sugar and egg in a food processor. Blend
until the mixture is a paste. In a bowl, mix paste and cornstarch until
thoroughly blended.
Remove the stems from the mushrooms and shred. Cut the leek into
1-1/2 inch strips.
Combine second amount of sake, dashi and miso paste in a pot and bring to a
boil. Shape the fish mixture into bite-sized balls and drop them into the stock.
Add the mushrooms and leeks.
Simmer the soup until the fish balls float to the surface. Serve immediately, in
individual, deep bowls.
Serves 4

Gefilte Fish
Gefilte fish balls

3 lbs Freshwater Fish whole mullet or carp
2 large onions (about 2 cups when grated and loosely packed)
1 stalk celery 1/2 medium carrot
6 eggs, beaten 4 tsp sugar
2-1/2 tsp salt 3/8 tsp pepper
3/4 cup corn oil 1 cup matzo meal
Cooking stock
Head and bones from fish
4 medium onions, peeled and quartered
2 stalks celery, trimmed and chopped into 3 inch pieces
2 medium carrots, peeled
Skin fish and remove the head and bones, reserving for later use.
In a food processor or grinder, grind fish with first amount of onions, celery and
carrot. (If you use a food processor, make sure you leave no large pieces of fish
or bones.)
Place fish mixture in a large bowl and add eggs, sugar, salt, pepper and corn oil,
mixing thoroughly with a wire whisk. Stir in matzo meal and continue to mix
until everything is thoroughly blended. Refrigerate for 1 hour or more.
Fill 2 large stockpots three-quarters full of water and bring to a vigorous boil.
In each, throw in half of the fish head, bones and vegetables. Divide the fish
mixture into 12 patties of equal size.
Transfer each patty to a large cooking spoon, shape into an oval and very
gently lower it into the boiling water. Put 6 in each pot. Lower heat and
simmer for 1-1/2 hours.
Remove fish balls and carrots from pots and refrigerate on a covered plate.
Discard everything else. Serve chilled with red or white horseradish. Slice
carrots for garnish.
Serves 12

Freshwater Fish Steak with Mango Salsa
Freshwater Fish thanks Chef Dennis Palma for this delicious recipe!
Fish
1 Freshwater Fish whole fish, large
Marinade
2 tbsp olive oil
1 tbsp sea salt
1/3 cup fresh cilantro, chopped
1 fresh jalapeño, chopped
Mango salsa
1 mango, diced
1 red onion, diced
2 tbsp garlic, minced
4 medium to large tomatoes, diced with seeds removed
1/2 cup cilantro, diced
1/3 cup pickled hot peppers, minced
In a medium-size bowl, mix the marinade ingredients together. Pour into a

large re-sealable plastic bag. Cut the fish into steaks 1-1/2 inches wide. Add the
fish to the marinade and coat steaks well. Set aside for at least 30 minutes.
Combine all ingredients in a bowl and mix. Let chill for at least 30 minutes.
Before serving, remove as much of the liquid as possible.
Grill the fish steaks on medium high heat for 10 minutes and then flip to cook
the other side until the fish is cooked through.
Serves 4

Mullet in Wine Sauce
2 lb Freshwater Fish mullet fillets

(or northern pike, walleye, whitefish or sauger)
Salt and pepper
3 tomatoes, sliced
2 tbsp flour
1/2 cup skim milk
1/3 cup dry white wine
1/2 tsp crushed basil
Chopped parsley
Thaw and skin fillets. Sprinkle fillets on both sides with salt and pepper. Place
fillets in a single layer in a greased baking dish, 12” x 8” x 2”. Arrange tomato
slices on top of fillets. Sprinkle with salt and pepper.
Melt butter in frying pan over medium heat. Blend in flour. Add milk gradually
and cook until thick and smooth. Stir in wine and basil. Pour sauce over
tomatoes and fish.
Bake for 25 to 30 minutes or until fish flakes easily when tested with a fork.
Sprinkle with parsley.
Serves 6

Toasted Walnut Tullibee Spread
Thanks to Chef Christian Ticarro in Minnesota for this delicious walleye recipe.
1 package (8 oz) cream cheese, softened

2 tbsp butter, softened
4 oz Freshwater Fish tullibee or whitefish, smoked
1/4 cup blue cheese, crumbled
1/4 cup toasted finely chopped walnuts
1 to 2 heads Belgian endive, separated into leaves
Mix cream cheese and butter in medium bowl until smooth. Stir in smoked
fish, blue cheese and walnuts; mix well. Spread or pipe about 1 tsp mixture
onto base of each leaf. Garnish with additional toasted walnuts. Chill until
serving.
One head of Belgian endive makes 10 to 15 hors d’oeuvres

Smoked Tullibee Salad Niçoise
1-1/2 lb small red potatoes

1/2 lb green beans, cut into 2 inch pieces
2 tbsp red onion, minced
1/2 cup vinaigrette dressing, divided
2 tomatoes, quartered
4 oz Freshwater Fish tullibee or whitefish, chunked
4 hard-cooked eggs, quartered
8 pitted Kalamata olives
Cook potatoes in boiling water until tender, about 10 to 15 minutes; drain.

Let cool slightly. Cut warm potatoes into slices 1/4 inch thick, place in
medium bowl.
Cook green beans in boiling water until tender, about 5 minutes; drain. Add
green beans and onion to potatoes. Pour 1/4 cup dressing over vegetables, toss
to coat. Let stand 15 minutes or chill until serving.
Arrange potato mixture, tomatoes, tullibee and eggs on serving platter or

individual serving plates, garnish with olives. Drizzle with remaining dressing.
Serves 4

Smoked Fish Dip
3/4 lb Freshwater Fish tullibee or whitefish, smoked

1 package (8 oz) cream cheese, softened
2 tbsp half-and-half cream
2 tbsp lemon juice
1/2 tsp liquid smoke
1/4 tsp garlic salt
Assorted crackers or chips
Remove skin and bones from fish and flake. Combine all ingredients except
crackers; mix thoroughly. Chill. Serve with assorted crackers or chips.
Makes 2 cups

Creole Seafood Seasoning
1/3 cup salt

1/4 cup granulated or powdered garlic
1/4 cup freshly ground pepper
2 tbsp cayenne pepper, or to taste
2 tbsp dried thyme
2 tbsp dried basil
2 tbsp dried oregano
1/3 cup paprika
3 tbsp granulated or powdered onion
Thoroughly combine all ingredients in a mixing bowl. Pour the mixture into a
large glass or plastic jar. Seal it so that it’s airtight. It will keep indefinitely.
Makes about 2 cups

Yogurt Cucumber Tartar Sauce

1 tbsp chopped fresh parsley or dill
1 clove of garlic, minced
1 tbsp lemon juice
1/4 cup cucumber, chopped
1/2 cup yogurt or light mayonnaise
Combine all ingredients in a small bowl. Cover and chill for 30 minutes
before serving.
Makes about 1 cup

From Lake to Plate
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2719 FFMC Recipe Booklet Eng

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2719 FFMC Recipe Booklet Eng

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recipe book

2 cups Freshwater Fish walleye fillets, sliced

Serve with lime wedges on the side.

From Lake to Plate | 5

4 Freshwater Fish walleye fillets or any other white fish

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Bake until fish is just cooked through, 12 to 16 minutes. Then broil 4 to 6

Garnish with pickled ginger.

From Lake to Plate | 9

1 lb Freshwater Fish walleye fillets, cut into 3/4 inch

From Lake to Plate | 11

3/4 lb Freshwater Fish walleye fillet

Heat oven to 400°F.

Bake 20 to 25 minutes or until golden brown.

From Lake to Plate | 13

Bring a large pot of water to a boil. Meanwhile, in a blender, blend the

From Lake to Plate | 15

Bake at 350°F until crispy, approximately, 15 minutes.

From Lake to Plate | 17

Orange pecan sauce

From Lake to Plate | 19

Asian vegetables julienned

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Prepare chipotle mayonnaise ahead of time. Combine mayonnaise, chipotle,

2 tbsp breadcrumbs, medium diced 2 tbsp unsalted butter

From Lake to Plate | 23

Combine flour, cornstarch, salt and pepper.

Refrigerate batter in tightly covered container until ready to use. If batter

Makes about 3-3/4 cups batter.

Serve with lemon slices and tartar sauce.

From Lake to Plate | 25

From Lake to Plate | 27

Garlic Whipped Potatoes

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8 tbsp butter, unsalted

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2 tbsp all-purpose flour

Combine flour and seasonings. Dredge walleye fillet.

From Lake to Plate | 33

1/2 cup Italian sausage, precooked and diced small

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1 Freshwater Fish walleye fillet, skin on (at least 6 oz)

Combine cornmeal/crumbs and seasonings.

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1 Freshwater Fish walleye fillet (8 oz)

Place parchment packet in a shallow baking pan. Bake in a preheated oven at

From Lake to Plate | 39

1/2 cup lemon juice, fresh squeezed

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1 lb Freshwater Fish walleye fillets

Makes 6 fillet cups

From Lake to Plate | 43

6 Freshwater Fish walleye fillets (about 8 oz. each)

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2 Freshwater Fish walleye fillets, 6 to 8 oz each

From Lake to Plate | 47

From Lake to Plate | 49

2 lb Freshwater Fish walleye fillets

From Lake to Plate | 51