Boundary Waters Quetico Forum :: Group Forum: Home Cooking :: Recipe of the Month - February
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Author | Message Text | ||
Wally13 |
I tried your WALLEYE CHOWDER Recipe last weekend and it was fantastic. Thanks for posting. I will have to try this February recipe. |
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bobbernumber3 |
Ingredients: • 2 tablespoons butter • 2 tablespoons finely chopped onion • 1 tablespoon all-purpose flour • 1 teaspoon grated orange peel • 1/4 teaspoon salt • 1/8 teaspoon pepper • 1 cup half-and-half • 1-1/2 pounds walleye filets, about 1/2" thick Method: Heat oven to 300?. Grease 9 x 13-inch baking pan. In a small saucepan, melt butter over medium heat. Stir in onion, flour, orange peel, salt and pepper. Blend in half-and-half. Cook over medium heat, stirring constantly, until thickened and bubbly, about 4 minutes. Set aside. Cut fish into serving-size pieces. Place in prepared pan. Pour sauce over fish. Cover with foil and bake until fish flakes easily at thickest part, about 25 minutes. Garnish with orange slices. Notes: To grease the baking pan, spray with Pam. I lightly salted the filets, both sides, before placing in the baking pan. I had a cup of heavy whipping cream from the Walleye Chowder, so I used about half of that and some whole milk for my cup of half-and-half. I baked at 300 degrees for 25 minutes and the filets looked just barely done and not hot. I added 10 minutes and raised the oven to 350. I think 25 minutes at 350 degrees would be right for next time. My filets were small, so I left them whole. Jill and I both really liked this dish. The “hint of orange” flavor complemented the delicate fish. Salt was just right. I would make the sauce just a bit thicker next time. The orange garnish makes this look fancy. |