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03/09/2024 09:28PM |
Thinking the same YetiJedi. Got this recipe printed out. Ready to try it out once I catch some walleye.
Bobbernumber3 keep your recipes coming !
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03/06/2024 08:32PM |
Ingredients:
• 10 ounces fresh asparagus spears, cut into 1-inch pieces (2-1/2 cups)
• 1-1/2 lbs. walleye filets, skin removed
• 1/4 cup plus 2 tbsp butter, divided
• 1 medium onion, finely chopped (1 cup)
• 1/3 cup all-purpose flour
• 1 cup milk
• 1-1/3 cup shredded Cheddar cheese
• ¼ teaspoon salt
• ¼ tsp pepper
• 1 cup crushed soda crackers
Method:
Heat oven to 350 degrees.
Spread asparagus evenly over bottom of 10x6-inch baking dish. Arrange fillets, slightly overlapping, on top of asparagus. Set aside.
In 1-quart saucepan, melt 3 tablespoons butter over medium-low heat. Add onion. Cook until tender. Stir in flour. Cook for 2 minutes, stirring constantly. Blend in milk. Cook for 3-5 minutes, or until mixture thickens and bubbles, stirring constantly. Add cheese, salt and pepper. Remove from heat. Stir until cheese is melted. Spoon cheese sauce mixture evenly over fish fillets.
In 1-quart saucepan, melt remaining 3 tablespoons butter over medium heat. Remove for heat. Add cracker crumbs, stirring to coat. Sprinkle crumb mixture evenly over cheese sauce.
Bake for 40 to 45 minutes, or until sauce is hot and bubbly and fish is firm and opaque and just begins to flake. Let stand for 10 minutes before serving.
Notes:
The sauce is very thick and heavy. It doesn’t spoon and flow over the filets, but kinda smears over the fish. But as it bakes, the sauce flows over the filets. The finished dish does not end up too soupy. The flavor of the sauce is good.
Be sure to trim off the tough ends of the asparagus.
A little salt and pepper is needed when serving.
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03/06/2024 11:51PM |