Fishing

This thread will be for sharing our favorite recipes for Pickerel, Pike, Walleye and Muskies. Pleas feel free to add some of your own.


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• 2 x 7 oz pickerel fillets (two 196 g)
• 1/4 cup flour, for dredging (60 ml)
• Salt and white pepper, to taste
• 1 tbsp butter, for cooking pickerel (15 ml)
• 2 tbsp vegetable oil (30 ml)
• 1/2 cup diced butternut squash (1/4-inch dice) (125 ml)
• ½ McIntosh apple, diced (1/4-inch dice) (125 ml)
• 1/2 cup apple cider (125 ml)
• 2 tbsp maple syrup (30 ml)
• 2 tbsp butter (30 ml)
• Fresh lemon juice, to taste

Directions:

Pickerel with Maple, Butternut Squash and Apple Cider Glaze

1. Preheat oven to 350 degrees F.
   
   
2. Preheat a non-stick frying pan to medium high heat and add oil and butter. Season the pickerel fillet with salt and white pepper. Dredge in flour and add to pan, keeping in mind to lay fish into pan presentation side down (side with no skin). Let fish brown for 2 to 3 minutes then turn over. Transfer to oven and cook for 6 to 8 minute or until fish is just cooked through. Remove pickerel from pan. Keep fish warm.
   
   
3. Put the hot pan back to stove over medium high heat. Add 1 tbsp. butter and diced butternut squash, sauté for 1 to 2 minutes. Add apple and sauté for 1 minute. Add apple cider. Let liquid reduce by half, about 3 to 4 minutes. Add maple syrup, remaining 1 tbsp. butter and quickly bring to a boil. Taste glaze and add lemon juice to your liking. Pour over pickerel, garnish and serve immediately.
   

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1lb.YukonGoldpotatoes,peeled 2 tbsp. olive oil
1cup red onion,coarselychopped
1 cup corn kernels
1 pear, cored and cut in 1/2-inch dice
2 tart apples, cored and cut in 1/2-inch dice
1/2 cup white wine
Salt and freshly ground pepper
2 tsp. cornstarch
2 tbsp. water
1 tsp. chopped fresh rosemary
2 tbsp. chopped fresh Italian parsley
1 tbsp. lemon juice
1 head romaine lettuce
4 slices Italian bread, about 1/2-inch thick
Olive oil for brushing bread
4 pickerel fillets, skin on
Directions: Dice potatoes into 3/4-inch squares. Bring a pot of water to boil. Add potatoes and cook until crisp tender, approximately 5 minutes. Drain and reserve. Heat oil in skillet on medium heat. Sauté half of the onion until translucent, approximately 2 minutes. Add corn, pears, apples and potato and sauté 3 minutes more or until fruit has softened slightly. Add wine, salt and pepper. Bring to boil. Mix cornstarch with water and stir into mixture along with rosemary. Simmer, stirring until mixture thickens. Add remaining onion and parsley, stir together and remove from heat.

Preheat grill. Brush bread with olive oil and grill approximately 2 minutes a side or until golden. Reserve. Season fish with salt and pepper. Grill fish flesh side down for 2 minutes, flip over and grill skin side down a further 3 minutes or until white juices appear.

Place romaine leaves on 4 plates with bread on top. Spoon salad over bread. Place fish on top of salad.


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Remove the head and tail from the fish; with a sharp, pointed knife cut down the entire length of the front and empty the contents; cut off the fins, and with the back of the knife and the fingers work out the backbone and the small bones attached to it; cut the flesh down through the center of the back, then with the back of the knife push the flesh from the skin, thus making two long fillets.

Leave these whole, or cut them in two or three pieces, each, according to the size of the fish. Lay them in an agate or earthen dish, pour over them one or two tablespoonfuls of oil and a tablespoonful of vinegar; sprinkle them with slices of onion and parsley branches, cover and set aside in a cool place for an hour or two, or until the next morning.

Drain the slices, roll them in flour, season with salt and pepper, and set into a frying pan containing two or three tablespoonfuls of hot fat. Fat fried out of salt pork is particularly good for this purpose.

Cook over a brisk fire until browned on one side, then turn and brown the other side. The fillets may also be egged-and-crumbed, and fried about five minutes in deep fat.

They may, also, be baked in the oven, by the recipes given for cooking black bass. Serve with sliced tomatoes, or cucumbers, or with tomato sauce.



TOMATO SAUCE FOR FRIED PICKEREL



Cook a cup and a half of stewed or fresh tomato, half a green pepper pod, and half an onion, each sliced fine, also a bit of lean ham if at hand, ten or fifteen minutes, then strain and use the pure


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Fish fillets about 1-1/2 pounds
1 medium sized green pepper, minced
1 small onion, sliced
1 teaspoon parsley, minced
Juice 1/2 lemon
1/4 cup Mazola
1/4 cup coarse white bread crumbs
Salt and pepper

Brush the fillets with Mazola and place in a pan oiled with it. Dust with salt and pepper, spread the onion, parsley and green pepper over and cover sparingly with the crumbs mixed with the Mazola. Bake fifteen to twenty minutes in a hot oven, 375 degrees F. and serve plan, with sliced lemon and water cress, Sauce Tartare, Bordelaise or Bearnaise Sauce.


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spinach (leftover), cold boiled, creamed or buttered

Pickerel, boiled, skinned, boned and escalloped

butter

seasonings to taste



Place in a buttered baking dish the spinach mixed with the codfish. Season well. Put pieces of butter on top. Bake in hot oven for about 10 minutes.



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1 1/2 pounds Pike, cut in 2 slices

2 lemons, sliced

4 tablespoons butter

1/3 cup water

seasonings to taste



Place Pike in a baking pan. Season. Place pieces of butter on the fish. Cover the fish with the slices of lemon. Add the water and bake for 10 minutes in hot oven. Then serve.


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Ingredients • 4 fresh or frozen pike fish fillets (1 pound) • 1 10-ounce package frozen chopped spinach • 1 beaten egg • 1 cup herb-seasoned stuffing croutons, slightly crushed • 1/4 cup Parmesan cheese • 1/4 cup dairy sour cream • 2 tablespoons chopped water chestnuts • 1/4 teaspoon onion powder • 4 fresh or frozen shrimp in shells (optional) • Quick Hollandaise Sauce (see recipe below) • Fresh dill (optional)



Directions 1. Thaw fish, if frozen; rinse and pat dry with paper towels. Set aside. For stuffing, thaw spinach; drain well, pressing out excess liquid. In a medium mixing bowl combine spinach, egg, croutons, Parmesan, sour cream, water chestnuts, and onion powder. 2. Place 2 fillets lengthwise in a 13 x 9 x 2-inch baking dish. Spoon one-fourth of the stuffing over each fillet in the dish. Fold fillets over stuffing. Repeat with remaining fillets and stuffing. Bake, covered in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily with a fork. 3. Meanwhile, cook shrimp, if desired. In a 1-quart saucepan bring 1-1/2 cups lightly salted water to boiling. Add shrimp; return to boiling. Reduce heat¿ simmer, uncovered, for 1 to 2 minutes or until shrimp turn pink. Drain. Cool slightly, then peel, leaving tail intact. Keep warm. 4. Prepare Quick Hollandaise Sauce. Transfer fish to a serving platter. Spoon some sauce over fish. Place 1 shrimp atop each fillet; garnish with dill, if desired. Pass remaining sauce. Makes 4 servings. Quick Hollandaise Sauce: Place 3 egg yolks in a blender container. Cover and blend about 5 seconds or until mixed. In a small saucepan heat 1/2 cup butter or margarine, 1/2 teaspoon finely shredded lemon peel, 4 teaspoons lemon juice, and a dash white pepper until butter is melted and almost boiling. With blender running at high speed and lid ajar, slowly pour in butter mixture. Blend about 30 seconds or until thick and fluffy. Serve immediately. (To reheat, place sauce in a small saucepan over very low heat. Heat, stirring constantly, until warm. If sauce is too thick, stir in 1 teaspoon to 1 tablespoon water.) Makes 2/3 cup.


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Pickling salt

Water

Northern fillets, cut into 1 - inch pieces

White vinegar

4 cups vinegar

3 cups sugar

1 cup white wine

1/2 box pickling spices

1 onion, sliced

Combine pickling salt and water. Soak fish in brine mixture for 48 hours. Drain well; cover with white vinegar for 24 hours. (Don't use metal container.) Boil 4 cups vinegar on stove. Remove; stir in sugar and white wine. Add pickling spices. Pack alternate layers of fish and onions into jars or plastic containers. Cover with marinade. Store in refrigerator for a couple days

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5 T. butter

2 lbs. pike fillets

1 1/2 tsp. salt

1/2 tsp. black pepper

3/4 tsp. seasoned salt

1 1/4 cups milk

3 T. flour

1 cup grated mild cheddar cheese

3 T. sherry or wine

Paprika

Melt 2 tablespoons butter in saucepan; brush over fillets. Sprinkle with salt, pepper and seasoned salt. Roll up each fillet; place seam side down in 9 x 9 - inch baking dish. Pour 1/2 cup milk over fillets. Bake at 350 degrees for 25 minutes or until fish flakes easily with fork. In separate saucepan, melt remaining butter. Stir in flour; gradually add remaining milk. Cook, stirring constantly until thickened. Reduce heat; stir in cheese and wine. Spoon liquid from cooked fish. Stir 1/4 cup liquid into cheese sauce. (If not using wine, increase liquid by 3 tablespoons.) Pour cheese mixture over fish. Sprinkle with paprika. Broil until cheese sauce is golden, about 1 minute.

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Ingredients • 6 fresh or frozen northern pike or whitefish fillets (about 1-1/2 pounds) • 2 tablespoons margarine or butter • 2 tablespoons all-purpose flour • 1-1/4 cups milk • 1 cup shredded cheddar cheese (4 ounces) • 1 10-ounce package frozen, chopped spinach, thawed and well drained • 1 beaten egg • 1 cup corn bread stuffing mix • 1/4 cup grated Parmesan cheese or Romano cheese • 1/4 cup dairy sour cream • 4 slices bacon, crisp-cooked, drained, and crumbled Directions 1. Thaw fish, if frozen. For sauce, in a saucepan melt margarine. Stir in flour. Add milk all at once. Cook and stir until bubbly. Cook and stir 1 minute more. Add cheddar cheese; stir until cheese melts. Set aside. 2. For stuffing, mix spinach, egg, stuffing mix, Parmesan cheese, sour cream, and bacon. Stir 1/3 cup of the sauce into the stuffing. 3. Place fillets lengthwise in a 3-quart rectangular baking dish. Spoon one-sixth of the stuffing over each fillet in dish. Bake, covered, in a 350 degree F oven for 25 to 30 minutes or until fish flakes easily with a fork. 4. To serve, reheat sauce and serve over each fillet and stuffing. Pass remaining sauce. Makes 6 servings.


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4 medium size Walleye fillets cut in pieces
2 cups instant potato flakes
2 eggs
1 cup milk
2 tablespoons parsley flakes
1/3 cup lard
1/3 cup butter
pepper seasoning to taste

Mix eggs, milk and parsley flakes in bowl Season to taste.
Pour instant potato flakes into separate bowl.
Dip fillets into egg/milk mixture.
Dip fillets into potato flakes.
Fry in hot pan of melted lard and butter until brown.


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2 pounds northern pike fillet, cut in 2 inch cubes
1 sweet bell pepper
1 medium onion, julienned
1/2 can carrot, julienned
1/2 cup celery, chopped
1/4 cup olive oil
2 tablespoons lemon juice
4 ounces vegetable broth
4 ounces coconut milk
3 teaspoons curry powder
1 teaspoon tumeric
4 cups rice
salt and pepper, to taste

Prepare rice according to package direction.
Take several tablespoons of olive oil to lightly coat fish.
Sprinkle with rumeric on both sides and salt if you like.
Place in baking dish sprinkle with lemon juice.
Bake at 400 till fish starts to flake slightly.
While fish is in the oven, sautee vegetables in remaining oil, leave a little crunch to them add broth, curry powder, reduce heat to simmer add fish, rinse fish baking dish with coconut milk to deglaze pan. Add coconut milk to fish and veggie mixture simmer till fish starts to flake. Place in serving dish and serve with rice fresh fruit and flat bread on side.


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4 walleye fillets
6 - 8 tbsp. melted butter
1 tbsp. lemon juice
1/3 cup mushrooms (sliced)
2 tbsp. finely chopped onion
Salt and pepper to taste

Dip fish in melted butter, salt, pepper and lemon juice.
Place fish fillets into shallow baking pan.
Place mushrooms and onions over the top of fish, then spoon any remaining butter mixture over that.
Bake at 350°F for 15-20 minutes until fish flakes.


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2 lbs walleye fillets
2 eggs, well beaten
3 garlic cloves
pepper
salt
flour
cracker crumbs
cooking oil
1/4 lb. butter


Season fish with salt and pepper and dredge in flour, shaking off excess. Place beaten eggs in a pie plate. Put crumbs in a pie plate or on waxed paper. Dip the fish first in egg, then roll in crumbs. Heat the oil in a heavy skillet and fry until the fish tests done and is golden brown. Remove to a warm platter. Place the butter in the same skillet, add garlic and cook until golden. Pour over the fish. Serves 6.


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Brine:

1 1/2 cups table salt

1 gallon water

Fish:

6 lbs. pike fillets, cut into chunks

4 cups distilled white vinegar

8 bay leaves

2 tsp. whole cloves

2 tsp. whole black pepper

2 1/2 cups sugar

4 tsp. mustard seed

2 tsp. whole allspice

Onions, sliced

Combine brine ingredients together. Soak pike chunks in brine for 2 days; keep refrigerated. Drain brine and soak fillets in vinegar. Refrigerate for 7 - 10 days; stir every couple days. When fish has finished soaking, combine all other ingredients except onions and fish in saucepan. Boil slowly for 5 minutes. Cool. Drain vinegar soaked pike chunks. Pack fish into pint jars, alternating layers of fish with onion. Pour spiced vinegar mix over fish; refrigerate 2 more days. Enjoy.


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Mayonnaise

Walleye fillets

Ritz crackers, crushed

Parmesan cheese

Rub mayonnaise over fish. Combine crackers and Parmesan cheese. Roll fish in cracker mixture. Spray grill with nonstick spray or oil. Place fillets on grill. Cook about 15 minutes or until done.


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Vegetable oil

1 lb. walleye, cut in 1 - inch strips

1 lb. stir - fry mixed vegetables

1 small can water chestnuts

1 cup pineapple chunks

1 T. Worcestershire sauce

1 T. soy sauce

10 drops jalapeno sauce (optional)

1 cup sweet and sour mix

Place vegetable oil in skillet. Fry fish until half done. Add rest of ingredients; cook until vegetables are tender. Serve from skillet.


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4 walleye fillets

1 egg, beaten

1 cup crushed cornflakes

Oil

Salt

Pepper

Dip fillets in egg. Press walleye into cornflakes. Heat oil in skillet; fry fish in hot oil until golden brown. Salt and pepper to taste


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1 pound cooked (microwave) walleye fillets, flaked
1 stalk celery, chopped (more if preferred)
1/4 cup onion, chopped (more if preferred)
2 Tbsp. mayo
1 large egg slightly beaten
1 Tbsp. chopped fresh parsley or 1 tsp. dried
1 tsp. fresh lemon juice or bottled
Few drops of hot pepper sauce (more or less if you want)
1/2 tsp. salt.
3/4 cup Ritz cracker crumbs
3 Tbsp. Veg Oil

Sauté onions and celery in the oil. Mix into walleye and add all other ingredients except the cracker crumbs. Form into patties and coat each side with cracker crumbs like you would for salmon patties. Brown in butter or margarine.

Serve with lemon wedges. A sauce to serve with cakes can be made with 1/4 cup mayo and 1/4 cup sour cream and 2 Tbsp. chopped fresh dill weed or 2 tsp. dried. Optional: salt to taste. (Use more or less dill to suit your taste.)


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1# walleye fillets
1 medium onion, thinly sliced
1 tablespoon chopped parsley
1 clove garlic, minced 1 tablespoon lemon juice
1 large tomato, thinly sliced
3/4 teaspoon seasoned salt
2 tablespoons white wine
3 tablespoons olive oil
3 slices lemon


Arrange fish in 8 or 9 inch square baking dish. Sprinkle with parsley, lemon juice and salt. Heat oil in small skillet: fry onion and garlic until limp. Top fish with mixture, include oil from skillet. Arrange tomato on onion mix, pour wine over all. Bake at 350 degrees, 30 to 35 minutes, until the fish flakes easily. Garnish with fresh lemon slices. Yield 2 or 3 servings.


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2 cups canned tomatoes drained (1#)
1# Walleye chunks
2 tablespoons butter or margarine
1 teaspoon salt
1 1/2 cups diced celery
1/4 teaspoon pepper
2 medium onions, sliced thin
2 cups canned potatoes sliced

Put tomatoes and butter in medium skillet: bring to boil. Add celery and onions: simmer until onions are soft. Add fish, salt, pepper and potatoes: stir once. Cover skillet: simmer till done. Garnish with parsley. Yield: 4 servings.


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2 # walleye fillets
2 tablespoons lemon juice
2 green peppers, sliced
2 teaspoons salt
2 onions, sliced
1 teaspoon paprika
1/4 cup butter melted
dash of pepper

Wash fish, pat dry with paper towel. Cut into serving-size portions. Cut pieces of heavy-duty aluminum foil, 12 X 12 inches each: grease lightly. Place portion of fish on foil: top with green peppers and onions. Combine remaining ingredients: pour sauce over fish. bring foil up over food: close all edges with tight double folds. Place packages on grill about 5" from moderately hot coals. Cook till flakes.


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1 # walleye
2 eggs
1/4 cup milk
1 - 2 sleeves Club Crackers
Salt and pepper to taste
Oil for frying (olive oil or yellow crisco)
Pat fish dry with paper towel. Combine eggs and milk. Roll crackers in freezer bag, with rolling pin until fine. Dip fish in milk egg mixture: roll in crackers. Place in hot pan. Cook till golden brown.


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1/2 cup flour
4-5 pounds walleye, scaled and cleaned
2 tablespoons olive oil
3 tablespoons minced fresh parsley
2 garlic cloves halved
2/3 cup dry white wine
1/3 cup fish or chicken stock
3 ripe tomatoes
14 pitted black olives, sliced
1/2 teaspoon oregano
1/2 teaspoon rosemary
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon margarine

Sprinkle flour over large piece of waxed paper. Roll fish in flour
and evenly coat. Heat oil in large shallow roasting pan over
medium high heat. Add fish and parsley. Sear fish on both
sides until lightly browned.
Add garlic to pan and set aside off heat.
About 25 minutes before serving, preheat oven to 350 degrees.
Place roasting pan over medium high heat. Add wine and next 7
ingredients to fish. Bring liquid to simmer. Transfer pan to
to oven and bake just until the thickest part of the fish
flakes with a fork.(about 30 minutes) Carefully transfer fish
to a serving platter. Discard garlic.
Place pan over high heat and boil until liquid is thickened
and reduce to about 1/3. Add margarine, stir well and pour
mixture over fish.
Serve immediately.
Yield: 6 servings


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