Baked Stuffed Walleye
By Dixie Dave Minar
Dash of Worcestershire sauce
2 large skinless, boneless walleye fillets
1 Cup of dried cranberries
3 ounces of Crantasia Schnapps
1 medium onion diced fine
3 stalks of finely diced celery
2 eggs (beaten)
2 cloves of garlic diced fine
2 Tablespoons of Cilantro, chopped coarse
½ Cup of walnuts
2 Cups of diced bread cubes
Dash of white pepper
Topping:
3 pats of fresh soft butter
topped with a dash of white wine and Lime juice.
Instructions:
In a bowl, add all ingredients and mix well. Place one fillet on a greased baking sheet. Split the other one down the center, from the center to about 2 inches from the ends. Place the dressing on the bottom fillet and arrange the top one with the split running length wise.
Drizzle with lemon, white wine and paprika, and bake uncovered at 350 degrees for 20 to 25 minutes, or until done.
|
|
